Make Ahead Beef Dip Recipe

The flavors in this Beef Dip are so deep that you would never guess that it only uses 5 ingredients. The best part is that you can make it ahead and freeze it. It cooks in the crockpot®. Easy all around! These are so fast to make that you can make several of them in minutes. Once they are in the freezer, they are perfect to pull out for a Sunday dinner.

Plop one in the slow cooker before you leave for church or your Sunday drive and come home to the house smelling A-MAZING!

This recipe was one of the many that we incorporated into our latest freezer cooking challenge where we chose all recipes with five ingredients or less. You can watch the results of that, including us assembling our beef dips in the video below. 

Beef Dip Recipe:

• 4 lbs. beef chuck roast or beef rump roast
• 1-2 cloves garlic, minced
• 3 Tbsp. dry onion soup mix
• 3 cups beef broth
• 1/2 tsp. pepper

Place the beef roast in a large resealable freezer bag. Add the other ingredients and seal the bag before freezing.  On the day you want to serve this, take it out of the freezer to thaw. Cook in the slow cooker on low for 6-8 hours. Slice and serve on buns, using the juices from the roast for dipping.

You can top the buns with garlic mayo. before adding the beef if you want. Dipping it in the au jus with the goopy garlic mayo just adds to the experience!

Make-Ahead Beef Dip is one of the recipes in our Beef Dump Recipes Cookbook. It includes shopping lists and printable labels, making freezer cooking so simple! 

You might also be interested in these make-ahead meals:

BBQ Pulled Pork Freezer Meal 

Instant Pot Turkey Sloppy Joes 

Print

Beef Dip Recipe

Course: Main Course

Keyword: beef

Servings: 8

Calories: 317 kcal

Ingredients

• 4 lbs. beef chuck roast or beef rump roast
• 1-2 cloves garlic minced
• 3 Tbsp. dry onion soup mix
• 3 cups beef broth
• 1/2 tsp. pepper

Instructions

1. Place the beef roast in a large resealable freezer bag. Add the other ingredients and seal the bag before freezing.  

2. On the day you want to serve this, take it out of the freezer to thaw. Cook in the slow cooker on low for 6-8 hours. 
3. Slice and serve on buns, using the juices from the roast for dipping.