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French Dip au Jus

 French Dip au Jus
I created this because so many French Dip recipes seem bland or rely on a mix. The sandwich is simple to make and tastes better than a restaurant version. —Lindsay Ebert, Orem, Utah
8 ServingsPrep: 30 min. Cook: 8 hours


  • 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


  • 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

2 of 2

French Dip au Jus (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.