Ingredients

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

Directions

Preheat oven to 475 degrees. Sprinkle roast all over with plenty of ground black pepper, pressing it into the meat as much as possible. Place meat in a small roasting pan and add the 1 cup of beef stock. Roast the beef at 475 degrees for 35 minutes, then reduce oven temperature to 400 degrees and roast 40 minutes. Do not turn off the oven.

Remove roast from oven and pour the 1 1/2 cups cold beef stock into the bottom of the roasting pan. Let stand 15-20 minutes. Add garlic juice to broth in bottom of pan and return the roast to the oven. Roast until meat reaches the desired degree of doneness for rare or medium; test with a meat thermometer (some people like their beef well done and falling into pieces, while others prefer medium-rare to medium beef).

Remove pan from oven and set roast on a platter or carving board to cool slightly before carving. Transfer the au jus to a small, wide pan and keep it warm over low heat.

Cut the rolls or bread open horizontally and, if desired, remove some of the bread from the inside to create a pocket to hold the beef. Slice beef as thinly as possible. Dip rolls quickly into the au jus, fill generously with sliced beef, and serve immediately.