Preheat oven to 425 degrees F.
Place beef roast onto a rack in a shallow baking pan; firmly press pepper onto roast. Bake, uncovered, 30 to 45 minutes or until a cooking thermometer, in the thickest part of roast, registers 135 degrees F. Remove from oven and transfer onto a cutting board; let stand 15 minute before carving; slice beef thinly.
Reserve the beef juices and pour into a medium saucepan. Prepare Dipping Sauce.
For each sandwich: Cut French rolls in half. Toast and butter each French roll. Layer about 1/2 pound of sliced beef on bottom slice of each roll; place remaining tops of rolls on top of the beef.
Slice sandwiches in half and serve on individual plates with a small bowl (1/4 cup) of hot Dipping Sauce.
Makes 8 sandwiches.
In a medium saucepan, add beef juices, beef broth, water, salt, and pepper; bring just to a boil. Turn off the heat, cover saucepan, and let site 10 minutes before serving.
* Always use a fairly dense bread only.