Instructions

1. Cut the roast beef into thinner slices, suitable for sandwiches. Aim for a thickness of 1/8 inch or less, which is easier to achieve when the meat is cold. Trim any fat from the beef.

2. Put a diced, softened onion, beef broth, French onion soup and a dash of pepper inside a pot or Dutch oven large enough to hold the sliced roast beef. Add some minced garlic and a few dashes of red wine, if you like.

3. Heat the mixture on a medium flame. Just as the liquid comes to a boil, place the sliced roast beef inside the pot or Dutch oven. Lower the flame and simmer for about an hour, stirring occasionally.

4. Remove any fat floating on the surface with a spoon. Specks of fat, stirred up by the process of heating the meat, give the beef flavor. Discard larger pieces that will interfere with your enjoyment of the meal. Pour some of the au jus into dipping bowls or ramekin dishes, if you wish.

5. Serve the beef on onion rolls or French bread, perhaps by toasting it first. Moisten the bread with au jus, if you like, and pile on the meat, drizzling it with a little more juice.