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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.
