I’ve decided this was delicious, but a heck of a lot of work for a sandwich. Not sure I’d make this one again, just because the time to deliciousness ratio is a little off. If I could make it faster, I would definitely do it. They really were pretty yummy.

I used a much smaller piece of meat since there were just 2 of us. But I made the whole amount of Onion Spread, not knowing any better, and it was enough spread to feed a 3rd world country. I marinated the beef the night before then made the onion spread before roasting the beef the day of.

French Dip Sandwiches (from the April 2010 issue of Food Network Magazine)

FOR THE ONION SPREAD:
3 tablespoons vegetable oil
1 large onion, thinly sliced
Kosher salt
6 medium shallots, thinly sliced
2 bunches scallions, chopped (white and greens parts separated)
1 1/2 cups sour cream
1 cup mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce

FOR THE SANDWICHES:
6 cloves garlic
Kosher salt
1 teaspoon extra-virgin olive oil
1/2 teaspoon celery salt
Pinch of cayenne pepper
Freshly ground black pepper
1 3-to-4-pound beef eye round roast
4 cups low-sodium beef broth
2 stalks celery, roughly chopped
1 small onion, roughly chopped
3 sprigs parsley
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons dry sherry
6 6-inch Italian rolls, split and lightly toasted

Read more on Recipe-A-Day Week Vol. IV, Day 2: French Dip Sandwiches…