French Dip au Jus
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
Reviews
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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.
We liked the flavors! The au jus was perfect right in the crock pot! We'll eat this again.
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.
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...
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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 :)
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.