1 teaspoon freshly ground black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1/2 teaspoon dried thyme
1 4-5 pound bottom round roast, untrimmed (ask your butcher to leave some of the fat for cooking purposes)
brown craft paper or brown bag paper with no print to wrap around the roast
2 medium yellow onions, quartered
3 medium carrots, halved
3 celery ribs, halved
2 whole garlic heads, halved with skins on
12 cups beef stock (or enough to cover three-quarters of the meat)
6 10-inch sections New Orleans-style French bread, cut in half horizontally
your favorite sandwich condiments