French Dip au Jus

I created this sandwich because so many French Dip recipes seem bland or rely on a mix. Mine is simple, and I think it tastes better than most restaurant versions.

—LINDSAY EBERT OREM, UT

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PREP: 30 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS

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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

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.

NOTE Look for beef base near the broth and bouillon at your grocery.