1 boneless beef chuck roast (about 3 pounds)
10 cloves garlic, peeled and cut in 1/2 lengthwise
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 cup beef broth
1 to 2 long po'boy or French bread loaves*
Mayonnaise, for dressing sandwiches
10 ounces grated provolone cheese
Thinly shredded iceberg lettuce, for dressing sandwiches
Very thinly sliced tomatoes, for dressing sandwiches
Thinly sliced dill pickles, for dressing sandwiches
Red hot sauce, for dressing sandwiches, optional
* Traditional New Orleans po'boy loaves are airy, long French breads. If you cannot find po'boy bread in your area, substitute any long Italian or French bread loaves that are not too dense. If the only bread you can find is very dense, consider pinching out the center doughy portions so that your po'boy is not overly bready.
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