Ingredients
1-1/2 teaspoons beef base1 teaspoon dried thyme1 beef rump roast or bottom round roast (3 pounds), cut in half1 medium onion, quartered1/2 cup reduced-sodium soy sauce2 garlic cloves, minced1 bay leaf1/2 teaspoon pepper8 cups water2 tablespoons Dijon mustard2 loaves French bread (1 pound each), split and toasted12 slices part-skim mozzarella cheese1 jar (4-1/2 ounces) sliced mushrooms, drained
Preparation
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.
