Name: French Dip au Jus
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1-1/2 teaspoons beef base -; 1 teaspoon dried thyme -; 1 beef rump roast or bottom round roast (3 pounds), cut in half -; 1 medium onion, quartered -; 1/2 cup reduced-sodium soy sauce -; 2 garlic cloves, minced -; 1 bay leaf -; 1/2 teaspoon pepper -; 8 cups water -; 2 tablespoons Dijon mustard -; 2 loaves French bread (1 pound each), split and toasted -; 12 slices part-skim mozzarella cheese -; 1 jar (4-1/2 ounces) sliced mushrooms, drained -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - French Dip au Jus

1. 1-1/2 teaspoons beef base -

2. 1 teaspoon dried thyme -

3. 1 beef rump roast or bottom round roast (3 pounds), cut in half -

4. 1 medium onion, quartered -

5. 1/2 cup reduced-sodium soy sauce -

6. 2 garlic cloves, minced -

7. 1 bay leaf -

8. 1/2 teaspoon pepper -

9. 8 cups water -

10. 2 tablespoons Dijon mustard -

11. 2 loaves French bread (1 pound each), split and toasted -

12. 12 slices part-skim mozzarella cheese -

13. 1 jar (4-1/2 ounces) sliced mushrooms, drained -

How to cook deliciously - French Dip au Jus

1. Stage

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. Stage

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. Stage

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.