French Beef Dip

5 pounds of rump roast or bottom round beef (cut into smaller sections, not tiny, just enough to fit into the bag, you can cut them up more after they are cooked)
4 packages of Portobello mushrooms leave them whole.
2-14 ounces of beef broth (add day of)
2 onions, chopped
6 to 8 garlic cloves, minced
Assemble all ingredients (except broth) into freezer bags.  Place in freezer.

Day of cooking: Place in slow cooker and add broth.  Cook on low for 8 hours or on high for 4.  Serve with rice or couscous or make sandwiches.  This recipe makes extra liquid, for dipping if you make sandwiches.