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. —Lindsay Ebert, Orem, Utah
Category: Main Dish
Cuisine: not set
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
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