French Dip Au Jus

Serves 2
For the jus, saute:

1/4 c each diced onion, celery & carrot
2 t olive oil
1 t minced fresh garlic
1 t tomato paste
1 c beef broth
1 bay leaf
1/2 t worcestershire
1/2 t beef base
salt & pepper to taste

Saute veggies for 3-4 minutes, stir in garlic and tomato paste, cook one minute. Add broth, bay leaf, Worcestershire, and beef base, bring to a boil, reduce heat and simmer until reduced by half, about 10 minutes. Strain jus, return to pan and season with salt and pepper.

To make the sandwiches, brush rolls very lightly with butter, and bake until starting to get crispy. Remove from oven, top one side with sliced deli roast beef of your choice (I love Boar's Head Londonport), and top the other side of the roll with your choice of cheese (usually provolone or Swiss). Return to oven long enough to melt cheese and warm meat. Slice sandwiches in half and serve with jus.

The homemade au jus was totally awesome and for better than any packet I've had. I did not strain out the veggies and they were good. Next time I might put the bits of veggies on the sandwiches. I also will increase the amount of jus as this amount really only serves two people. I will definitely make this again.