active dry yeast
2 1/2 c
all purpose flour
2.5 - 3lb boneless bottom round roast
celery stalks cut in half
onions, vidalia, peeled & cut in large pieces
ONION MUSHROOM SAUCE
onions, vidalia, peeled and sliced
liquid from roast beef
provolone cheese slices
1The day before you start your hoagie rolls you want to slow roast your boneless bottom round. Start by preheating the oven at 170 degrees.
Place cut celery and onion in the bottom of the pan. Rest the roast on top if it. Seal up with foil or a good lid and cook for 5 - 7 hours.
2Once the beef has cooked remove from oven and set out to cool down. Once its cooled wrap the roast in foil (double wrap) place in a dish and put in the fridge.
3Make sure to drain the broth from the roast including only the onions, just through out the celery. We just use that celery so the roast didn't sit on the bottom of the pan.
4In a mixing bowl, dissolve the yeast in 1/2 cup of warm water, add sugar and let stand around 5 - 10 minutes.
5Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
10Shape into long ovals. Place 2 inches apart on a greased baking sheets. With scissors cut a 1/4-inch slash across the top of each.
15start by placing the butter in pan and melting, adding the onions and mushrooms, season with salt, pepper, worcestershire sauce and the liquid from roast. Let simmer for about 10 - 15 minutes and add one slice of provolone cheese and stir till its gone! I also added 1 TBSP of butter and stir. Dump the roast beef in to the pan and cook until meat has been heated.