Easy Beef French Dip With Quick Au Jus Recipes

FRENCH DIP AU JUS

French Dip au Jus 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

Time 8h30m

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, Fat 19g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 1906mg sodium, Carbohydrate 69g carbohydrate (4g sugars, Fiber 3g fiber), Protein 59g protein.

AU JUS

Au Jus image

Classic Beef Au Jus Gravy is perfect for a French Dip sandwich or to accompany roasted meat like Prime Rib of Beef. It can also be thickened to make rich beef gravy.

Provided by Ronda Eagle | Kitchen Dreaming

Categories au jus gravy Sauce stock

Time 15m

Number Of Ingredients 7

Ingredients

3 cups Beef Stock, unsalted
1 tbsp beef base (Omit for GF, [See Note 1])
1/4 tsp granulated garlic
1 tsp Worcestershire sauce ([Lea & Perrins is GF])
Salt & Pepper ([to taste])
1 tbsp Corn Starch ([optional - for thicker gravy], GF)
1/4 cup Water ([Optional - if thickening into gravy)

Steps:

In a medium saucepan bring Beef Stock to a boil. Reduce heat to medium-low and whisk in the beef base, Worcestershire sauce, garlic, salt, and pepper.
Add in strained pan drippings without the fat.
If desired. thicken into a rich gravy by adding corn starch into 1/4 water and stirring into a slurry. Pour into the boiling Beef Stock to thicken. Corn starch needs to heat to a boil to activate the thickening agent.

Nutrition Facts : ServingSize 0.25 cup, Calories 12 kcal, Sugar 1 g, Sodium 224 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 2 g, Protein 1 g, Cholesterol 1 mg

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