Step 1

Preheat your oven to 250° F.

Step 2

Tie your roast with butcher's twine, (trussing the beef) to keep it compact so it roasts evenly. Coat the roast all around with 1 1/2 tablespoons of olive oil, then pour on the dry rub and coat all surfaces.

Step 3

Using a large skillet on medium-high heat on the stovetop, add 1 1/2 tablespoons of olive oil and sear all sides of the roast. About 3 minutes per surface.

Step 4

Place the beef into a roasting pan and place it into the oven. Roast the beef until the internal temperature is 130° F for medium-rare or 140° F for medium. This will take 30 to 35 minutes per pound of beef.

Step 5

Remove the beef from the oven and tent with aluminum foil for at least 15 minutes before it is carved. Let the beef completely cool for slicing thin.

Step 6

Place the pan drippings and brown bits into a skillet. Heat the skillet to medium and add the chopped onion. Saute for about 4 minutes until translucent.

Step 7

Whisk the cornstarch into the beef broth and add to the skillet along with the thyme. Turn the heat up a bit and bring it to a boil. Then simmer for another 4 to 5-minutes.

Step 8

Strain the au jus with a fine sieve into an appropriate container. Serve hot one the side for roast or as a French dip with sandwiches.

Step 9

Use a griddle pan or a skillet at medium-high temperature and add about 2 teaspoons of vegetable oil. Add a handful of sliced beef for each sandwich you are making. Sear the beef for 2 minutes then turn and place some sliced provolone on the beef. Cover with a large lid or tent with foil to allow the cheese to melt.

Step 10

Place the beef and cheese onto a bun. Carmelized onions and/or sauteed sweet peppers could be added if desired.