YIELD: 24 servings Teriyaki triple garlic beef: 4 each boneless beef chuck shoulder pot roasts, 2 1 /2 pounds each, cut 2-inches thick 15 cloves garlic, cut into slivers 3 Tbsps. granulated garlic 11 /2 qts. roasted garlic teriyaki marinade & sauce Garlic oil: 2 cups extra-virgin olive oil 1 Tbsp. garlic, minced Sandwich: 24 each hoagie rolls, split 48 slices jalapeño pepper cheese or Monterey Jack (1 oz. ea.) 48 slices tomato 24 spears dill pickle FOR THE BEEF: Heat oven to 300°F. ...
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