French Dip Sandwiches

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I thought this was just awesome. If planned right this could be a weeknight meal. (Make spread/dip on Sunday, make paste and prep meat on Monday, roast and au jus on Tuesday. The meat was perfectly medium rare. Can't wait to make them again.

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This recipe was not very easy and ended up being very messy with the end product. The meat was cooked to temp., and was much more rare than my family likes to eat. The overall flavor of the meat was good, but it was much too rare. The onion spread made the sandwich messy, and difficult to eat. I think with some adjustments this could be a very good recipe, but as it stands I don't think we will be making this one again.

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I used an arm roast instead of a beef eye, the butcher said that the arm roast would be more tender and it was! The roast beef literally melted in my mouth!! This made TONS of onion spread!!! I think I would cut the spread in half next time, even using it as a chip dip. I also had A LOT of au jus, which I was able to use the leftovers for another recipe. This recipe also had tons of flavor... a bit time consuming but definitely worth it!