Ingredients
1 boneless beef chuck roast (3 to 4 pounds)
10 cloves garlic, cut in half lengthwise
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 cups beef stock or packaged low-sodium beef broth, plus more if necessary
Six 6-inch lengths po’boy bread or Italian or French bread
Mayonnaise, homemade or store-bought
10 ounces provolone cheese, grated
Thinly shredded iceberg lettuce
Very thinly sliced tomatoes
Thinly sliced dill pickles
Louisiana red hot sauce
