2bunches scallionschopped (white and green parts separated)
1 ½cupssour cream
1cupmayo
2teas white wine vinegar
2teas Worcestershire sauce
For the Beef:
6clovesgarlic
Kosher salt
1teas extra-virgin olive oil
½teas celery salt
Pinchof cayenne pepper
Freshly ground black pepper
1 3-to-4lbbeef eye round roast
4cupslow-sodium beef brothdivided
¾cupwater
2stalks celeryroughly chopped
1small onionroughly chopped
3sprigs parsley
For the Jus:
2tbsunsalted butter
2tbsall-purpose flour
2teas dry sherry
6 6-inchItalian rollssplit and lightly toasted
Instructions
For the Onion Spread:
Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned about 25 more minutes. Stir in the scallion greens, then remove from heat and let cool.
Chop the onion mixture and transfer to a bowl. Add the sour cream, mayo, vinegar, Worcestershire, and 1 teas salt. Cover and refrigerate at least 2 hours and up to 1 day.
For the Beef:
Mince the garlic, then sprinkle with 1 teas salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the oil, celery salt, cayenne, and ½ teas black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour to overnight.
Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teas salt and ½ teas pepper. Place on a rack in a roasting pan; add 1 cup broth, water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 minutes more. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices, reserve.
For the Jus:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth slowly and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry.
Assemble
Assemble the sandwiches: Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve with the remaining jus in small bowls for dipping.