French Dip Au Jus

• 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.

beef base, thyme, beef rump roast, onion, soy sauce, garlic, bay leaf, pepper, water, mustard, loaves, mozzarella cheese, mushrooms

Taken from www.tasteofhome.com/recipes/french-dip-au-jus/ (may not work)