French Dip Sandwiches

I have always loved a good French Dip...tender meat, yummy rolls, au jus...I mean what could be better? So I found a recipe over at Food Network that met my standards and gave it a try. I used this French Roll recipe and the all the parts put together just made a fantastic sandwich!

French Dip Sandwiches

(about 6 large sandwiches)

1 onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1 leek, roughly chopped (I didn't have this so I left it out, but I am sure it would be delish)
2 cloves garlic, chopped
1 sprig fresh thyme
1/4 t dried sage
1/4 t dried oregano
1/4 t ground nutmeg
1/2 t ground cloves (I thought this was way too much, next time I will cut this down to 1/8 t)
1/2 t ground all spice
2 pounds beef top round roast
salt and freshly ground pepper
2 cups beef broth
French Rolls
provolone or swiss cheese

Preheat oven to 300.  Combine the chopped veggies, garlic and thyme in a large roasting pan.  Rub the dried herbs and spices all over the beef and generously salt and pepper.  Place the beef fat side up on the veggies.  Roast for about 45 minutes, until a meat thermometer inserted into the thickest part of the meat reads 130. Remove the meat from the pan and loosely cover with foil, let this rest for 30 minutes.

While the meat is resting, put the roast pan on the stove and cook the veggies over high heat until they are browned but not burned and the liquid is evaporated.  Pour off any excess fat.  Add the beef broth to the pan and scrape up any browned bits with a wooden spoon.  Transfer the liquid and veggies to a medium sauce pan and bring to a boil.  Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes.  Strain the sauce and season with salt and pepper.  Keep warm.

Trim the meat of any excess fat and slice very thin.  Slice the rolls and add the beef.  Top with cheese (provolone or swiss) and place under your broiler to melt the cheese (about 30 seconds to 1 minute).  Serve with au jus.