Chicago Beef Hoagie
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
------------------------------- |
|
3 |
pounds |
chuck roast -- boneless |
|
6 |
cloves |
garlic -- slivered |
|
1 |
cup |
water |
|
2 |
whole |
bay leaves |
|
1 |
teaspoon |
crushed red pepper flakes |
|
2 |
teaspoons |
dried oregano |
|
1 |
teaspoon |
salt |
|
1 |
teaspoon |
ground black pepper |
|
10 |
hoagie rolls |
| Heat oven to 300°F. Cut slits all over roast and insert slivers of garlic. Place meat in deep roaster and add remaining ingredients. Cover tightly and roast for two hours basting every half hour. Remove meat from pan and cut into paper thin slices. Remove grease from juices in pan and return meat to juices. Serve hot over hoagie buns with juices spooned on. You can make it in a crockpot cooking on LOW for 8 to 10 hours or HIGH for 3 to 4 hours. Makes 10 Servings. |
| Per Serving: 488 Calories; 24g Fat (44.6% calories from fat); 29g Protein; 38g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 663mg Sodium. Exchanges: 2 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 2 1/2 Fat. |