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French Dip au Jus Recipe

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“I created this because so many French Dip recipes seem bland or rely on a mix. This is simple to make and tastes better than a restaurant version.” —Lindsay Ebert, Orem, Utah

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French Dip au Jus Recipe

Prep: 30 min. Cook: 8 hours

Yield: 8 Servings

30 480 510

Ingredients

1-1/2 teaspoons beef base
1 teaspoon dried thyme
1 beef rump roast or bottom round roast (3 pounds)
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. Yield: 8 servings.

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

Nutritional Facts 1 slice with 1 cup juices equals 694 calories, 19 g fat (9 g saturated fat), 125 mg cholesterol, 1,906 mg sodium, 69 g carbohydrate, 3 g fiber, 59 g protein.

Originally published as French Dip au Jus in Simple & Delicious August/September 2010, p19

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for French Dip au Jus (10)

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French Dip au Jus

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Reviewed on Sep. 02, 2011 by meggie08

My boyfriend and I absolutely loved this recipe! The only bad part was I had my wisdom teeth taken put yesterday so it was a little hard to eat.. But very juicy and tender meat! We used Hoagie rolls instead.. Delicious :)

Reviewed on Jul. 07, 2011 by seattlemom41

If you make this with reduced-sodium beef base (found it on amazon) and low-sodium soy sauce you can save almost 600 mg. of sodium.

Reviewed on Jun. 29, 2011 by hashas

Good Lord!!Look at the amount of sodium in one sandqitch...I don't care how good it is-it is certainly not healthy and really bad for anyone with high blood pressure.

Reviewed on Jun. 27, 2011 by Honeybez

This is the only way I will ever make French Dips again, it's awesome. Thank you~

Reviewed on Jun. 27, 2011 by dmtjane

This recipe sounds absolutely delicious -- but 2200 mg of sodium???? That's more than an entire day's worth.

Reviewed on Feb. 21, 2011 by aj2tall

My husband and I both agree, this is by far the best french dip we have ever eaten!!

Reviewed on Nov. 04, 2010 by mvanmaan

very easy and delicious. A big hit with my entire family

Reviewed on Aug. 30, 2010 by jgulia99

My family LOVED this. My husband took leftovers for lunch the next day and even commeneted on how good it was reheated. I used fresh mushrooms instead of canned.

Reviewed on Aug. 24, 2010 by Honeybez

Excellant, flavor was awesome and juice was very tasty

Reviewed on Aug. 15, 2010 by twolfmom08

This was FANTASTIC! I made it with a skinless turkey breast & substituted chicken base. The sauce was so fantastic that I saved it & made a wonderful turkey vegetable soup with the leftovers! Will DEFINITELY make again!!