"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mayslack's Garlic Roast Beef Hoagies Recipe

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This recipe for Mayslack's Garlic Roast Beef Hoagies, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Martinson
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Beef Chuck or Arm Roast
Garlic
Beef Bouillon
Baguette or other Crispy French Bread

Directions:
Directions:
In Crock Pot layer onions on bottom and place roast on top of the onions. Add one cup of beef bouillon or broth. Add more garlic than you think you should, at least ten cloves crushed.

Cook on high setting for the first two hours then turn to low for at least four hours up to six hours. Shred roast with a fork and cook 30 minutes longer, add more garlic if you would like.

Cut baguette in half, layer beef on top. Take top of baguette and put it into "juice" to saturate bread, place on top of the beef.

Personal Notes:
Personal Notes:
The only way to not be successful in this recipe is if you don't cook it long enough. Low and slow is the key to making it tender. Some like it topped with Provolone cheese and some horseradish. A side bowl of some of the beef juice can be used to dip it in. The crispier bread adds some crunch to parts of the sandwich. This is a North East Minneapolis iconic sandwich.

 

 

 

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