Slow-Roasted Italian Beef Rolls

First, preheat your oven to 250 degrees Fahrenheit (the equivalent temperature is 120 degrees Celsius).

Next, carefully make shallow cuts in the roast using a sharp knife, and insert thin slices of garlic into these incisions. Place the roast in a pan that is only slightly larger than its dimensions. Pour water into the pan, and sprinkle the roast with a blend of salt, black pepper, red pepper flakes, and dried oregano.

Cover the pan with a lid, and bake the roast in the preheated oven for 2 hours, periodically basting it with the juices that accumulate. Remove from the oven, and let the roast cool completely in the roasting pan. Due to its rare nature, it is essential that the meat remains quite undercooked.

The following day, carefully lift the roast out of the pan, and slice it into thin strips using a sharp knife. Add a small amount of water to the roasting pan, and heat it over low heat on the stovetop without allowing it to boil. Stir the seasonings together to create a uniform blend.

Once the au jus has reached a hot temperature, add the sliced beef to it just long enough for it to warm through.

Finally, serve the thinly sliced roast on crusty Italian bread with the au jus available for dipping into its savory juices.