This may seem a bit scattered, but it’s the order you need to do it in, so just bare with me…
First, mix the spice rub of 1 Tbsp salt, 2 Tbsp black pepper, 1/2 tsp ground oregano, 1/2 tsp thyme (I used fresh but dried also works). Rub all over the 4-5 lb rib (or loin) roast, then cover with seran wrap and put in the fridge for at least a few hours, or up to overnight to really drive home the flavors.
At least 3 hours before you are ready to eat, start the coleslaw. Combine 1/2 C miracle whip, 1/2 C whole milk, 1 tsp white vinegar, 1 Tbsp sugar, 1/2 tsp salt, 1/4 tsp pepper (I always like more than normal pepper), and several dashes of tapatio with a whisk. Now you need 1/2 head green cabbage thinly sliced, 1/2 head purple cabbage thinly sliced, 12 mini sweet peppers seeded and sliced (I forgot these but no one noticed but I think it would have made it even better), and 2 C julienned carrots (about 4 large carrots using the medium Jillian blade). Add about 3/4 of the dressing over the vegetables and toss it all together. Add in 2 C cilantro and toss it all together, then cover with seran and refrigerate at least 2 hours for all the flavors to mix together and soak up.
While that is chillin, let the roast come to room temperature. Preheat the oven to 475 degrees and get out your roasting pan. Roast the roast for 20-25 minutes for rare, but for us that was too rare… Probably should have done about 45 min or so, but should have checked the middle temperature to 140 for how we like it. While that is cooking, slice up 2 medium onions and chop 5 cloves of garlic. When the roast is done, pull it out and put it on a cutting board to rest covered with foil. Put your roasting pan over the stove and cook the onions and garlic in the drippings for about 5 minutes till they are soft. Add in 2 oz French onion soup mix (the dry packet ones). Then pour in 1 10.5 oz can of beef consume, 1 C beef broth, 1/4 C sherry, 2 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, and 1 C water. Bring to a boil, then let simmer for a while. Strain out the onions and use the juice as au jus dipping sauce, and the onions for topping on the sandwiches. Slice the meat, toast the crusty sub rolls, and then build sandwiches and serve with the coleslaw. So flavorful!!!!!