French Dip au Jus
I created this because so many French dip recipes seem bland or rely on a mix. The sandwich and au jus is simple to make and tastes better than a restaurant version. —Lindsay Ebert, Orem, Utah
Ingredients
- 1 -1/2 teaspoons beef base
- 1 teaspoon dried thyme
- 1 beef rump roast or bottom round roast
- 1 medium onion
- 1/2 cup reduced-sodium soy sauce
- 2 garlic cloves
- 1 bay leaf
- 1/2 teaspoon pepper
- 8 cups water
- 2 tablespoons Dijon mustard
- 2 loaves French bread
- 12 slices part-skim mozzarella cheese
- 1 jar sliced mushrooms
Instructions
- 1
Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water.
- 2
Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat.
- 3
To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.