AU JUS FOR FRENCH DIP RECIPES

FRENCH DIP AU JUS RECIPE: HOW TO MAKE IT - TASTE OF HOME

French Dip au Jus Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 30 minutes

Prep Time 30 minutes

Cook Time 08 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 694 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 1906mg sodium, CarbohydrateContent 69g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 59g protein.

FRENCH DIP AU JUS RECIPE: HOW TO MAKE IT - TASTE OF HOME

French Dip au Jus Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 30 minutes

Prep Time 30 minutes

Cook Time 08 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

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.

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