The French Dip - cooking recipe

Ingredients

1 (4 lb) sirloin tip roast, trimmed of excess fat
ground black pepper
1 cup beef stock
1 1/2 cups cold beef stock
1 teaspoon garlic juice
5 -6 French rolls (or 6-inch lengths of French bread)

Preparation

Preheat the oven to 475\u00b0.
Sprinkle ground black pepper all over the roast, pressing it into the meat as much as possible.
Place roast in a small roasting pan, and add 1 cup of beef stock.
Cook for 35 minutes, then lower temperature to 400\u00b0 and cook 40 minutes.
Take roast out of the oven (do not turn off the oven) and pour the 1 1/2 cups cold beef stock into the bottom of the pan.
Let stand 15-20 minutes.
Add garlic juice to the broth in the bottom of the pan, and return roast to oven.
Roast until meat reaches the desired degree of doneness for rare or medium (use a meat thermometer to test).
Some like their beef well done while other prefer medium-rare to medium.
Remove pan from oven and transfer roast to a platter or carving board; let cool slightly before carving.
Transfer the pan drippings to a small, wide pan and keep it warm over low heat.
Cut the rolls open horizontally; if desired, remove some of the bread from the inside, creating a pocket to hold the beef.
Slice the beef as thinly as possible.
Dip rolls quickly into the au jus (drippings), fill generously with sliced beef, and serve right away.