Prepare the Rooibos Tea: Boil water and remove from heat. Steep the tea for 10 minutes. Sweeten to taste. Then refrigerate until cool.

Season the beef with salt and pepper.

Heat the oil in a pot. On medium heat, saute the onions until softened and starting to brown. Then stir in the broth, beef, and rosemary. Bring to a low simmer until the flavor concentrates, about 15 - 20 minutes. Then add butter. Taste and season with salt and pepper. Reserve the au jus for serving.

Preheat the oven broiler on low. Slice open the rolls and place them on a baking sheet. Toast the bread under the broiler until golden brown (keep a close eye on the bread so it doesn't burn).

Using tongs or a slotted spoon, place the beef on the roll.

Serve the french dip with au jus, carrots and ranch, and iced tea.