French Dip ala Italiano

I bought a huge, five pound, London Broil last week. After cutting it into five pieces and freezing four of those; I had to come up with a meal for that chunk of meat. And, I could only use what was in the pantry. (My rule to make things more interesting.)

How about a French Dip, I thought. Great, but there was no beef broth to make up the au jus. (We don’t use bouillon cubes; they taste like salt licks to our low sodium taste buds.) Okay, I’ll make up the difference with some merlot; wine is always a good idea when cooking.