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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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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. 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:
1. 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.
2. 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.
3. 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. Yield: 8 servings.
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