Pioneer Woman's French Dip Roast

Ingredients

2 tablespoons kosher salt
3 tablespoons freshly ground black pepper
1 teaspoon ground oregano
1 teaspoon ground thyme
1 small boneless rib loin roast (4 to 5 pounds)
5 cloves garlic, minced
2 large onions, halved and sliced
1 packet French onion soup mix
1 can beef consomme
1 can beef stock
2 tablespoons dry sherry
2 tablespoons Worcestershire
1 tablespoon soy sauce
8 crusty deli rolls
Butter, softened, for toasting
8 slices provolone cheese, optional

Directions

Preheat the oven to 475 degrees F.

Combine the salt, 2 tablespoons of the pepper, the oregano and thyme and rub into the outside of the beef. Place the beef on a rack on a roasting pan and roast it in the oven until medium-rare, 25 to 30 minutes (use a meat thermometer and monitor it till it's medium-rare). Remove the meat from the oven and place on a cutting board to rest.

Place the roasting pan on the burner on medium-high heat. Add the garlic and sliced onions to the drippings, stirring around to cook until slightly tender, about 5 minutes. Add the soup mix.

Pour in the consomme, stock, 1 cup water, the sherry, Worcestershire, soy sauce and the remaining 1 tablespoon pepper and bring to a boil. Reduce the heat and simmer for 1 hour. Pour through a fine mesh strainer and keep warm.

Here is where I diverge from the original - I reduce that sauce at a rolling boil - don't be afraid to add just a tiny bit of cornstarch in water to thicken just slightly. Looking for the spoon to be coated.)

Serve this up with your favorite veg - might I suggest some roasted garlic new potatoes?