French Dip au Jus

Name: French Dip au Jus
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
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

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 (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.

Nutrition Facts

1 slice with 1 cup juices: 694 calories, 19g fat (9g saturated fat), 125mg cholesterol, 1906mg sodium, 69g carbohydrate (4g sugars, 3g fiber), 59g protein.

Originally published as French Dip with Au Jus in Simple & Delicious August/September 2010

Reviews

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Average Rating:

No_Time_To_Cook

Jan 13, 2019

Ok.. I made more modifications with the leftovers. Instead of the mustard, I buttered the ciabatta rolls and sprinkled with Johnny's Garlic Spread Seasoning. I think broiled the buns, and then added the shredded roast beef (pre-heated in microwave), mushrooms and mozzarella cheese. Loved them this way.
xlsalbums

Nov 6, 2017

We liked the flavors! The au jus was perfect right in the crock pot! We'll eat this again.
danielleylee

Mar 22, 2015

Too easy not to try! Looking to reduce sodium in this recipe try using Kitchen basics very low sodium broth vs the base and decrease some of the water. Make sure to use crusty bread for the sandwich and it does pair well with swiss cheese.
Debra47909

Oct 27, 2014

For pete's sake, people. If you're that worried about sodium use low-sodium beef base, and in general increase the amount of potassium in your diet to balance out sodium intake...
meggie08

Sep 2, 2011

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 :)
seattlemom41

Jul 7, 2011

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.
hashas

Jun 29, 2011

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.
Honeybez

Jun 27, 2011

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

Jun 27, 2011

This recipe sounds absolutely delicious -- but 2200 mg of sodium???? That's more than an entire day's worth.
aj2tall

Feb 21, 2011

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