Roast Beef Po'boy

Only 14 days until Mardi Gras!!

First make an easy beef gravy.
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
1/2 tsp. thyme
1 cup water
1/4 cup red wine
3 tbsp. brown gravy mix
1 tbsp. butter

Puree onion, celery, carrot and thyme in processor.
In a sauce pan, saute pureed veggies and thyme in olive oil for about 3 minutes.  Add red wine, bring to boil and reduce until almost evaporated (au sec).  Add water and gravy mix, stirring constantly.  When gravy thickens, swirl in butter and reserve.

French Roll
6 oz. thinly sliced roast beef
1/4 cup gravy
2 slices swiss cheese
horseradish sauce
lettuce, tomato, onion (optional if you want your po'boy dressed)

In a sauce pan, heat gravy till almost boiling.  Add roast beef.  Liberally spread horseradish sauce on top and bottom of roll.  Place swiss cheese on bottom (fixins on top if desired), then cover with roast beef and gravy.  Cut in 1/2 and serve.