Juicy Roast Beef Po-Boys

JUICY ROAST BEEF PO’BOYS
2 ½-3 lb. beef chuck roast
Garlic cloves, thinly sliced
Kosher salt/black pepper
Vegetable oil
1 (16-oz.) container diced onion
1 qt. beef stock
1 qt. chicken stock
3 T. Worcestershire sauce
1 T. Tabasco
2 sprigs fresh thyme
1 bay leaf
1 large sweet onion, thinly sliced
2-3 large portabello mushroom caps, cleaned and sliced
1 c. Miracle Whip or mayo
4 (6-8”) loaves French bread, split lengthwise
1 c. shredded iceberg lettuce
1 large tomato, sliced
Sliced dill pickles, optional

1. Cut small slits into roast about 3-4” apart (do not pierce through to bottom.)
2. Insert garlic slices into cuts.
3. Season all sides with salt and pepper.
4. In large Dutch oven, pour oil to coat the bottom and place over high heat.
5. When oil is smoking, carefully add roast, browning well on all sides.
6. Remove and place on plate. Pour off excess oil.
7. Reduce heat to medium.
8. Add onion and cook until tender.
9. Return roast to pan.
10. Add beef and chicken stock, Worcestershire sauce, Tabasco, thyme and bay leaf.
11. Bring to boil.
12. Reduce heat to low and cover.
13. Simmer until meat is fork tender, about 3 hours. Remove roast from pot and set aside.
14. Pour the gravy with onion out of pot into a bowl and set aside.
15. With two forks, shred beef.
16. Meanwhile, in pot, add about ¼ c. of vegetable oil and place over medium heat.
17. Saute the sliced onions and mushrooms and add a little salt.
18. When tender, add back the shredded meat and mix well.
19. Now, add back the onion/gravy mixture to the pot, over the meat. Mix well. Taste for seasoning.
20. Spread mayo on cut sides of each loaf.
21. Spoon beef with gravy over bread.
22. Top with lettuce and tomatoes and pickles.