2 beef bouillon cubes(mark this down, I NEVER use these! :)
1 onion, cut in half, then sliced(so, half rings)
2 cloves garlic
1/4 cup dry minced onion
1T Worcestershire sauce
2T Dijon mustard
1t hot sauce
2T steak seasoning(ie with pepper corns, paprika, thyme, garlic, etc)
fresh ground black pepper
6-8 crusty sub style rolls
Provolone cheese slices, if desired
How to make it
In large dutch oven or stock pot, cast iron, if possible, combine all ingredients except beef, rolls and cheese. [Photo23993]
Place beef in liquid. [Photo23994]
Roast in a 400 oven for 1 1/2-2 hours, or until internal temp reaches 140-150. Turn once at about an hour or so, so both sides get time in an au jus jacuzzi.
Remove from oven and let sit in the juice for about 20 minutes.
Refrigerate meat for several hours.
Technically, you should probably also refrigerate the juice....I don't. I leave it in my cast iron, covered, until ready to use.(of course, I do use it within a few hours)
When ready to serve, heat juice to boiling and let boil while you slice the meat and heat the rolls. [Photo23995]
Slice meat thinly, against the grain. [Photo23996]
Heat rolls for just a few minutes in a 400 oven, just to get a lil crisp on the cut edges.
Reduce heat on liquid and carefully drop several pieces of meat into pan.
Stir and let heat about 1 minute.
Add cheese slices, if using, to bottom piece of roll
Remove meat from liquid and top cheese.
Put the roll top on and serve with a bowl of hot au jus!
