French Dip au Jus
Source of Recipe
Lindsay Ebert
Recipe Introduction
8 ServingsPrep: 30 min. Cook: 8
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
List of 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 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
Recipe
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. Discard bay leaf. Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat across the grain.
To assemble sandwiches, spread mustard over bread. Layer with beef, cheese, mushrooms and onion. Replace tops. Cut each loaf into four slices; serve with cooking juices. Yield: 8 servings.
Editor's Note: Look for beef base near the broth and bouillon.
Nutrition Facts: 1 sandwich with 1 cup au jus equals 692 calories, 19 g fat (9 g saturated fat), 125 mg cholesterol, 2,241 mg sodium, 68 g carbohydrate, 3 g fiber, 60 g protein.
|
Â
Â
Â
|
member logon
