Beef Hoagie Sandwich
This is an easy to make meal that will be a big hit with the whole family. Our proportions are for 6 to 8 servings here. Because of the cooking time of this roast
beef meal needs to be thought out ahead of time
3 to 4 pound beef roast:
(The cut here isn’t all that important, so if you would like to use a cheaper cut such as an arm or shoulder roast, which is entirely up to you and works very well.)
1 large white onion sliced very thin
Ice Berge or romaine lettuce, shredded into very thin strips, with a sharp knife
Three cups of shredded cheddar cheese
1/3 cup of canola oil
1/3 cup of apple cider vinegar
Sea Salt
Black Pepper (we prefer fresh ground)
6 or 8 small French bread rolls for hoagie buns split length ways
Place the roast in a large Crockpot and cook on low for 7 or 8 hours or on high for 5 to 6 hours. Cook until the meat is fork tender.
Drain the roast half way through the cooking time and again about 1 hour before final preparation saving the meat juice. If your Crockpot cooks faster or if the meat gets done sooner then expected, turn the pot off and leave it covered. It will stay warm for several hours.
Once the meat is done and the vegetable are prepared as above, mix the oil and vinegar together in a shaker or what ever small container you might have so it can be mixed well. Place several cubes of Ice in the drained meat juice to solidify the fat solids for easy removal, add salt and pepper to taste for a simple Aju sauce (you can reheat the liquid in a pan or server as is, some people prefer room temp or even cold Aju.
Place a good amount of the meat on half of each of the hoagie buns and top with
a generous mound of cheese. Place them on a baking sheet and pop them in the oven under the broiler long enough to melt the cheese. While the cheese is melting, quickly sprinkle the top half of the buns with the vinegar and oil, salt and pepper to taste promptly remove the bottom with the meat and cheese
from the oven when cheese has melted and top with the lettuce and onion, apply the top of the bun and serve
Submitted by:
Bryon Best
McCook Nebraska
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