Home-style Roast Beef Sandwich with Gravy

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   1.

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   For the roast: Preheat the oven to 350 degrees F. Place the carrots, celery, and onion in the bottom of a roasting pan.

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   (Nadine uses the vegetables instead of a rack.)

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   Add enough water to just cover the vegetables.

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   2.

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   Cut four X's in the sides or top of the meat and push in the garlic pieces.

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   Rub the entire roast with olive oil and then dredge it in steak seasoning.

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   3.

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   Heat a large skillet over medium-high heat and sear all sides of the meat.

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    Set the meat on top of the vegetables, cover the pan with foil, and roast until a meat thermometer inserted in the meat registers 130 degrees F for medium-rare, about 2 hours.

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    Transfer the roast to a cutting board and let it rest for 30 minutes.

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    4.

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    To make the gravy : Strain the roasting-pan juices; discard the vegetables.

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    Melt the butter in a skillet over medium-high heat.

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    Whisk in the flour.

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    Stir in the roasting pan juices and the demiglace, and simmer until thickened.

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    5.

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    Slice the roast beef very thin.

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    Put the slices in the gravy.

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    (Nadine likes to smother the beef in the gravy.)

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    Plate up the sandwiches with the meat between two slices of white bread and ladle more of the gravy on top.

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    Serve with mashed red potatoes.

* Per serving · 4 servings · Values may vary.