(Yield: 24 servings)
4 boneless chuck shoulder roasts, 2 1/2 pounds each
3 tablespoons granulated garlic
3 cups Kikkoman Teriyaki Marinade & Sauce
24 hoagie rolls, split
48 (1-ounce) slices pepper Jack cheese
1 ½ cups garlic oil
Rub roasts with garlic and place in hotel pan; pour teriyaki sauce and 3 cups water over roasts and cover tightly with aluminum foil. Roast in 300°F oven 2 1/2 hours or until beef is tender, turning roasts over after 1 hour. Skim fat from drippings. Let roasts stand 30 minutes to cool; carve against the grain into thin slices. Return slices to pan; cover and hold at 165°F in food warmer. Arrange 4 ounces beef per serving on bottom half of 1 roll. Ladle 2 tablespoons pan drippings over beef; top with 2 slices cheese. Brush top half of roll with 1 tablespoon garlic oil. Broil both halves under salamander until cheese is melted and roll top is golden brown; close sandwich.
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