Preheat the oven to 300 degrees F. Combine the chopped vegetables, garlic and thyme in a large roasting pan. Rub the dried herbs and spices all over the beef; season generously with salt and pepper. Place the beef fat-side up on the vegetables and roast until a thermometer inserted into the thickest part of the meat registers 130, about 45 minutes. Remove the meat from the pan, cover loosely with foil and set aside to rest for 30 minutes.
While the meat is resting, put the roasting pan on the stove and cook the vegetables over high heat until they are browned but not burnt and the liquid has evaporated; pour off any excess fat. Add the beef broth to the pan, using a wooden spoon to scrape up any browned bits that cling to the bottom. Transfer the liquid and vegetables to a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes. Strain the sauce and season with salt and pepper. Keep warm.
Trim any excess fat from the beef and thinly slice. Halve the rolls horizontally and warm in the oven. Dip the bottom of each roll in the sauce and top with some of the beef; dip the cut side of each roll top in the sauce and place on each sandwich. Serve with the hot mustard.
Photograph by David Lauridsen

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	437.15 Kcal (1830 kJ)
Calories from fat	191.11 Kcal
		% Daily Value*
Total Fat	21.23g	33%
Cholesterol	98.26mg	33%
Sodium	582.78mg	24%
Potassium	743.89mg	16%
Total Carbs	26.13g	9%
Sugars	1.73g	7%
Dietary Fiber	2.24g	9%
Protein	37.46g	75%
Vitamin C	3.8mg	6%
Vitamin A	0.1mg	3%
Iron	6mg	33%
Calcium	69.5mg	7%

Amount Per 100 g
Calories	138.2 Kcal (579 kJ)
Calories from fat	60.42 Kcal
		% Daily Value*
Total Fat	6.71g	33%
Cholesterol	31.06mg	33%
Sodium	184.24mg	24%
Potassium	235.17mg	16%
Total Carbs	8.26g	9%
Sugars	0.55g	7%
Dietary Fiber	0.71g	9%
Protein	11.84g	75%
Vitamin C	1.2mg	6%
Iron	1.9mg	33%
Calcium	22mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Terrific Tuscan Vegetable Soup

Cannellini beans, Olive oil, Onion, diced (about 1 cup) and 12 more..
Ground Beef Wellingon

Onion, Carrot (or 2 small), Celery (2 if small), Potato and 10 more..
Beer Mac N Cheese Soup

Bacon, cut into 1 inch slices (omit and replace with 2 tb... and 16 more..
Terrific Tuscan Vegetable Soup - Ellie Krieger

Cannellini beans, drained and rinsed , i used navy bean and 14 more..
Tuscan Vegetable Soup

Cannellini beans, drained and rinsed (or other small whit... and 14 more..
La Ribollita

Dried cannellini beans, Onion (diced ), Carrots (diced ) and 12 more..
Tuscan Vegetable Soup (Ellie Krieger)

Low-sodium canellini beans, drained and rinsed, Olive oil and 13 more..
Northwest Mushroom Soup

Button mushrooms, Chicken stock, White onion, medium dice and 16 more..