Directions

1. Mix garlic, salt, pepper, and rosemary in a small bowl. Spread over the meat. Cover it loosely with plastic wrap and refrigerate it overnight or for at least 3 hours.
2. When ready to start cooking, take the meat out of the fridge and allow it to come to room temperature for 30 to 60 minutes.
3. Preheat your oven to 325 degrees Fahrenheit and place a wire rack inside a rimmed baking sheet. Lightly coat the roast with vegetable oil and then transfer it onto the wire rack. Roast it for 75 to 95 minutes, or until a thermometer inserted into the center of the meat registers 125 to 130 degrees Fahrenheit for medium-rare. Move the meat to a cutting board and let it cool down completely before carving it. (TIP: This dish can be prepared up to three days ahead of time and stored in the refrigerator. If you plan to serve it cold, remove the fat cap beforehand.)
4. In a saucepan over medium-high heat, melt butter (or beef drippings) then sprinkle in flour. Whisk thoroughly until thin paste forms. Slowly pour in 1/2 cup of prepared beef broth. Whisk to combine. Once prepared beef broth is incorporated, pour in remaining broth. Bring mixture to boil and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
5. Preheat the oven to 350 degrees. Lay hoagie rolls open side up on a baking sheet. Bake for 5 minutes until lightly toasted. Remove from oven.
6. Arrange meat and 2 slices of provolone on the bottom buns. Spread mayo on the top buns and set aside. Bake in the preheated oven until cheese melts, about 3-5 minutes. Remove from oven and assemble the sandwich using the top bun.
7. Serve sandwiches with small bowls of au jus for dipping. (TIP: Mix fresh horseradish with the mayonnaise for a bit of low-grade heat.)