INGREDIENTS
3 lb
pot roast - we used a inner-blade cut
1
onion (chopped)
5 cloves
garlic (minced)
1/2 cup
red wine - optional (can use broth to replace)
1 oz
carton beef broth
Olive oil (as needed)
1 tsp
thyme (or to taste)
1 tsp
oregano (or to taste)
1 tsp
basil (or to taste)
Salt and pepper (to taste)
4
French Rolls (for serving)
10
slices provolone cheese (for serving)