From a guy born and raised on a Wisconsin farm, eating his own farm raised
beef and roast beef... I'll agree with Juan... it's all about the grease
and the gravy.

We start with a well marbled roast and throw it in the crock pot with some
water, onions, salt, and pepper. Let it cook on low all day long. Strain
the liquid, add flour or a brown gravy mix to make a good brown gravy.
Don't let it get too thick. Add salt and pepper to taste. Shred the beef
into a large bowl, pour the gravy in, mix well. Use plenty of real butter
on the buns (remember the grease theme). You can add worstershire sauce or
hot sauce if you want, but we don't. You can also throw an au jou twist to
it and put the beef on french bread with some au jou dipping sauce. The
combination of the salty hot au jou with the greasy gravy and lots of butter
is great, you just need a LOT of napkins!

Jim

"RST Engineering" wrote in message
...
A few years ago I had a hot beef sandwich at the little mom'n'pop
Ardy'n'Ed's drive in restaurant/carhop joint up on the northeast corner of
the field. Absolutely excellent.

I've been trying to duplicate that recipe for lo these many years, and
can't
seem to get it right. It is either overspiced or too bland, and I can't
get the combination down. Anybody got a Wisconsin hot beef sandwich
recipe
they'd like to share?

Jim