While the recipe idea is certainly not new, I made this up a few years ago when trying to recreate a sandwich made at a favorite neighborhood place in Minneapolis. I call it a "two-fister" because when the beef is piled on you need two fists to hold it
GARLIC BEEF TWO-FISTERS
5 lb beef- chuck, round, serloin, whatever cut you like
25-30 cloves peeled garlic
3 cups beef broth
1/4 cup low sodium soy sauce
2 medium onions, sliced thin
1 tbsp thyme
1 tsp pepper
1 bay leaf
sturdy sandwich rolls
Put all ingredients except rolls in crock pot and cook on high for 3 hours then on low for another 2 hours. Shred or slice beef and put back in juices. Pile on sturdy rolls and serve with pickles and cole slaw.
GARLIC BEEF TWO-FISTERS
5 lb beef- chuck, round, serloin, whatever cut you like
25-30 cloves peeled garlic
3 cups beef broth
1/4 cup low sodium soy sauce
2 medium onions, sliced thin
1 tbsp thyme
1 tsp pepper
1 bay leaf
sturdy sandwich rolls
Put all ingredients except rolls in crock pot and cook on high for 3 hours then on low for another 2 hours. Shred or slice beef and put back in juices. Pile on sturdy rolls and serve with pickles and cole slaw.