This slow cooker freezer beef and gravy base is my secret weapon for those weeks when work is hectic, the kids’ schedules are wild, and I still want real, comforting food on the table. It’s basically a rich, savory beef and onion gravy that you prep in bulk, freeze in portions, and then let your slow cooker do all the work on busy days. Think of it as the building block for a bunch of cozy dinners: open a bag, dump it in the slow cooker, push a button, and a few hours later you’ve got tender shredded beef and gravy ready for whatever you’re in the mood for—over mashed potatoes, tucked into sandwiches, or poured over egg noodles. The idea came from my love of old-school pot roast and diner-style hot beef sandwiches, but streamlined for real life. If you like the feeling of being “future you’s hero,” this is one of those recipes that makes weeknights feel a lot less chaotic.
This beef and gravy base is super versatile, so you can pair it with whatever you already keep on hand. For classic comfort food, spoon it over creamy mashed potatoes with a side of steamed green beans or roasted carrots. If you’re craving something a little lighter, serve it over cauliflower mash or brown rice with a simple side salad. It’s also great over buttered egg noodles or toasted buns for easy open-faced sandwiches. Add a sheet pan of roasted veggies—Brussels sprouts, broccoli, or mixed root vegetables—and you’ve got a full, cozy meal without much extra effort. Leftovers are perfect tucked into baked potatoes or served with crusty bread to soak up every bit of the gravy.
Slow Cooker Freezer Beef and Gravy Base (Bulk Prep)
Servings: 16–20 servings (about 4 freezer meals, 4–5 servings each)
Ingredients
4–5 lb beef chuck roast (or similar stewing/roasting beef), trimmed and cut into large chunks
2 large yellow onions, thinly sliced
6 cloves garlic, minced
4 cups beef broth (low sodium if possible)
1/2 cup soy sauce (low sodium preferred)
1/4 cup Worcestershire sauce
1/4 cup tomato paste
1/4 cup cornstarch (for thickening after cooking)
1/4 cup cold water (to mix with cornstarch)
2 tbsp Dijon mustard (optional but recommended)
2 tbsp brown sugar (light or dark)
2 tsp dried thyme
2 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder
2 tsp smoked paprika (or regular paprika)
2 bay leaves (for each cooking day, not frozen in the bags)
2–3 tsp kosher salt (to taste, divided among the bags)
2 tsp black pepper (to taste, divided among the bags)
2–3 tbsp olive oil or neutral oil (for searing, optional but adds flavor)
4 gallon-size freezer bags or containers (for storing the base)
Directions
see next page
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