I've tried recipes similar to this and all are very good..one is not necessarily better than another, each is good in its own way, with its own blend of flavors. This recipe differs from others with the herbs and soy sauce which give the meat and au jus a nice, beefy flavor just subtlely enhanced by the herbs. For those who question soy sauce as an ingredient, it is one of many secrets of great chefs, who occasionally use it in beef gravies, sauces, and reductions for flavor and color. I used fresh herbs rather than dried since I have a kitchen herb garden, and fresh, minced garlic for the garlic powder. Other than these minor modifications I made the recipe just as written, and it was perfect...not too salty at all, as others have thought. Perhaps they didn't use enough water? Great take on the classic French Dip, Giselle. Thanks for sharing your recipe!
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