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1
Cut 5 slits in the roast and stuff with the garlic cloves.
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2
Sprinkle with salt and pepper.
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3
Heat a Dutch oven over medium-high heat and add the oil.
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4
Sear the roast on all sides until a rich brown color.
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5
Add the hot water, bay leaves and bell pepper and bring to a boil.
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6
Cover, reduce the heat and simmer until the roast is very tender, about 3 hours.
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7
During cooking, you want to make sure you keep the level of liquid that you started with.
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8
You may have to add up to another 1 1/2 cups water.
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9
Do not let the liquid cook out.
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10
Transfer the roast to a cutting board to rest.
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11
Discard the bay leaves and bell pepper from the pot.
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12
Sprinkle in the flour and cook, whisking, until thickened.
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13
You may need to add more flour until you reach the desired thickness of gravy.
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14
Be careful not to add too much, since it will thicken faster than you may expect.
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15
Season with salt and pepper.
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16
Slice the bread down the center and warm slightly in the oven.
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17
Thinly slice the roast.
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18
Spoon the gravy over the cut sides of the bread and spread with some mayonnaise.
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19
Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles.
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20
Cover with the top half of the bread.
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21
Cut into 6 pieces and wrap with butcher paper or parchment paper.
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22
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
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23
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
