Cut slits in the meat and stick slivers of fresh garlic into the meat.Mix the rub in a bowl. Rub the roast with the olive oil to help the rub stick. Sprinkle it generously with the rub and massage it in. There will be some left over and you'll use it in the juice. Let the meat sit at room temperature for 30 minutes. Put the oven rack just below the center of the oven and preheat the oven to 400F.

Pour the water into 9 x 13" baking pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan. Place the roast on top of the rack above the juice. Roast at 400 F until interior temperature is 130 F for medium rare, about 30 minutes per pound (exact time will depend on the cut of meat, its thickness, and how well calibrated you oven is). This may seem long, but you are cooking over water and that slows things down. The temperature will rise about 5 degrees F. more as it rests. Don't worry if there are people who won't eat medium-rare meat. The meat will cook further in step 4, and you can just leave theirs in the juice until it turns to leather, if that's what they want. { This recipe is designed for a 9 x 13" baking pan. If you use a larger pan, the water may evaporate and the juice will burn. If you have to use a larger pan, add more water. Regardless of pan size, keep an eye on the pan to make sure it doesn't dry out during cooking. Add more water if necessary.}

Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, let it cool and place it in the coldest part of the refrigerator. Let it cool for a few more hours, or overnight, long enough for the meat to firm up. This will make the slicing easier. Chill the juice, too, in a separate container. When you are ready to slice the meat, slice it against the grain and as thinly as possible. If you have a meat slicer that would be ideal. If you don't have a slicer, use a thin blade and draw it along the meat. If you try to cut down or saw through the crust your will be cutting it too thick.

In a pan sauté the onion in the butter until translucent. Pour in the juice from the roast and heat it up. Taste it. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. It should be rich but not too concentrated.Turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a slow simmer. That's all!! That warms up the meat and makes it very wet. You can't leave the meat in the juice for more than a few minutes or it will curl up and toughen. This method enriches the juice with meat protein and seasoning from the crust.

To assemble the sandwich, start by spooning some juice directly on the roll. Get it wet. Then lay on the beef generously. Spoon on more juice being careful not to burn your hand. Top with the hot giardiniera and shredded mozzarella cheese or provolone. Broil for a minute until the cheese melts, then serve. Be ready for all of the oohs, ahhs, and yums the sandwich produces.