French Dip au Jus

[charisstoma]

French Dip au Jus
https://www.tasteofhome.com/recipes/french-dip-au-jus

Yield: 8 servings.

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

DIRECTIONS

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.

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.

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.

Editor's Note: Look for beef base near the broth and bouillon.