INGREDIENTS
2 TBSPs
olive oil
2 1/2 lb
roast beef
1 serving
kosher salt
2 cups
water
28 ozs
low sodium beef broth
1/2 cup
dried onion flakes
2 TBSPs
beef bouillon granules
1/2 tsp
onion powder
1/2 tsp
parsley flakes
1/4 tsp
celery seed
3
garlic cloves
2
bay leaves
6 slices
provolone cheese
6
sub rolls