ROAST BEEF PO BOY WITH DEBRIS GRAVY

Roast Beef Po Boy with Debris Gravy image

Provided by barbara lentz

Categories Beef

Time 4h10m

Number Of Ingredients 16

2 lb chuck roast
4 clove garlic minced
salt, pepper and cajun seasoning
3 Tbsp vegetable oil
1 small onion diced
1 small carrot diced
1 c beef stock
1 c chicken stock
water if necessary
2 Tbsp worcestershire sauce
1 Tbsp thyme leaves
1 bay leaf
1 Tbsp better than beef bouillon
4 sub buns
4 slice provolone cheese
mayonnaise

Steps:

1. Season the roast with salt, pepper and cajun seasoning. Place the oil in a large dutch oven. Sear the roast on all sides. Remove the roast to a plate and set aside.
2. Add the onion, carrots and garlic to the pot. Cook until softened a bit. Add the beef and chicken stock.. Place the roast back in the pot. Add the Worcestershire, Thyme, bay leaf and beef bouillon. Bring to a boil. reduce heat to low and cover. Cook 3 to 4 hours until the meat falls apart. Remove the meat from the pot and cut into pieces. With a immersion blender blend the cooking liquid. Strain the liquid through a fine mesh strainer into a fat separator. Keep the solids and add them back to the pot. Add the defatted stock back to the pot with the debris. Add the meat back to the pot. Bring to a boil and reduce to a simmer.
3. Open the sub buns and pull some of the bread out of the middle of the top bun. Slather some mayo on the top bun. Lay the cheese over the mayo.
4. Add the meat and gravy mixture over the cheese. Close the sub and serve with plenty of napkins