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)

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

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…