Best Roast Beef Po Boy Sandwiches Recipes

NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY

Steps:

• MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don't be afraid to let the roast get very brown - this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.

HOT ROAST BEEF SANDWICH | PO BOY STYLE

Steps:

• Pat the roast dry with a paper towel and sprinkle with seasoning and 2 tablespoons of flour. Rub all over to evenly adhere.
• Add the oil to a very large, rimmed sauté pan or Dutch oven over medium-high heat and allow to come to temperature. Add the roast to the pan and sear for about 4 minutes on both sides, or until it develops a nice crust. Remove from the pan and set aside on a plate.
• Reduce the heat to medium, add the diced onion to the pan and sauté, stirring often. Cook the onion for 3-4 minutes, or until just softened. Sprinkle the remaining 2 tablespoons of flour over the onions and stir to coat.
• Add about half of the beef broth one big splash at a time, stirring until completely incorporated after each addition. Once half of the broth has been incorporated, add the salt and pepper and allow to come to a simmer. Simmer for a few minutes, or until thickened slightly.
• Add the beef, along with all of its juices, to your slow cooker. Pour over the sauce, along with the remaining broth. Set your slow cooker on the high heat setting and cover. Cook for 4 hours, then remove the beef and shred it. Add the shredded beef back to the slow cooker, and continue to cook (uncovered) for 1 1/2 hours more, stirring occasionally.
• Cut your bread for sandwiches (if necessary). If you'd like to toast your bread, preheat the oven to 400°. Once the oven comes to temperature, place the bread on a baking sheet and bake for 4 minutes or until lightly toasted.
• Remove bread from the oven, slather with mayonnaise (if using), add a generous serving of shredded roast beef and desired toppings. Serve and enjoy!

LITTLE JEWEL "IRISH CHANNEL" ROAST BEEF PO'BOY WITH DEBRIS GRAVY

Steps:

• For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting.
• Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients.
• Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake "slow and low" until it is soft, 8 to 10 hours.
• Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy.
• For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes.
• Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness.
• New Orleans-style po'boy sandwiches are traditionally served "dressed". That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!).
• You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.)
• Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot "debris gravy". Eat it with an ice-cold beer for the authentic experience. Bon appetit!

MAHONY'S BEEF PO' BOYS

Steps:

• Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
• Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
• Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
• Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.

SLOPPY ROAST BEEF PO' BOY

Steps:

• Cut 5 slits in the roast and stuff with the garlic cloves. Sprinkle with salt and pepper.
• Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color. Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out.
• Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot. Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper.
• Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread. Cut into 6 pieces and wrap with butcher paper or parchment paper.

GARLIC-STUFFED ROAST BEEF FOR PO'BOYS

Steps:

• Preheat the oven to 350 degrees F.
• Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan.
• Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight.
• The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices.

ROAST BEEF PO' BOY WITH DEBRIS GRAVY RECIPE

Steps:

• Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
• Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don't use much.
• Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
• Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
• For the Debris Gravy:.
• Mix the flour, water/stock and seasoning in a jar or container to thoroughly mix all the ingredients, you don't wants lumps of flour so shake it like crazy.
• Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid. Heat the liquid/bits until boiling, no slowing add in the flour slurry mixture until you reach the desired thickness, may need to add more stock/water if it gets too thick.
• For the Po' Boy:.
• New Orleans Style French Bread (Po' Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
• Shredded Lettuce (or Cabbage a la Mothers).
• Mayonnaise.
• Roast Beef (see above).
• Debris Gravy.
• Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the "sliced" Beef. Drown the beef with Debris Gravy.
• Grab a stack of napkins, a cold beer and enjoy!

ROAST BEEF PO-BOY SANDWICHES

Steps:

• Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Combine half the garlic, 1 cup of the onion (mince this finely), and 1/2 teaspoon of the black pepper, and push this mixture into the slits you've made for the salt pork. Press salt pork into the beef and tie it securely, trying to make the shape of the roast as even as possible for even cooking.
• In a pot broad and deep enough to hold the roast with room to spare for all the braising liquid, melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots, celery, parsley and thyme to the pot, cooking until the onions are limp. Add wine and enough hot beef stock or water to nearly cover beef. Add bones. Cover pot and simmer 4 hours, until beef is very tender.
• Remove beef from pot to another dish that will hold dripping juices. Raise heat under liquid and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast so it doesn't dry out.
• Remove salt pork strips from beef and slice it as best you can (it will fall into chunks and shreds; the smaller you shred it, the more it'll be like the legendary "debris"), putting the pieces into a separate serving or storage dish. Strain the gravy, season it to taste with salt, freshly ground pepper and optionally a small pinch or two of cayenne and pour it over the beef. There should be about a quart of gravy. The resulting mixture should be sloppy, luscious and profoundly beefy.
• Serve on fresh, crisp crusted New Orleans-style French bread -- average po-boy size is at least nine inches. Make sure the French bread (a good baguette will do) is not chewy. The bread must be crispy on the outside and light on the inside. Serve your roast beef po-boys dressed (with lettuce, tomatoes, pickles, etc.) or with nuttin' on it, but "mynez" (mayonnaise, that is) really is a must. I like mixing plenty of horseradish into my mayonnaise, by the way. Optionally, you could serve this as a plate lunch or dinner with vegetables and potatoes as well.

PARASOL'S ROAST BEEF PO' BOY SANDWICH

Steps:

• 1. Trim the beef of any excess fat and cut into large chunks. Place the beef into a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 1 hour or so. Remove the meat and place it into the fridge, reserving the broth.
• 2. In a separate pot, bring 4 cups of the broth to a boil. Whisk in the flour a little bit at a time until well blended and no lumps remain. Next whisk in the garlic powder, salt, pepper, oil and Kitchen Bouquet until well blended. Reduce heat to a simmer and cook the gravy for about 20 minutes. Add more salt, and pepper if necessary.
• 3. Preheat the oven to 350°F Slice the cold beef into very very thin slices and against the grain if you can. Place the beef slices in a baking pan and cover with the gravy. Cook for 30 to 45 minutes or until the beef is so tender it just falls apart. Keep the oven on.
• 4. To make the Po' Boys, line both side of the bread with mayonnaise and Creole mustard. Then pile on the beef / gravy mixture, then the lettuce, then the tomatoes (maybe a little salt and pepper) Flip the top piece of the bread on and put the whole thing into the oven for just a couple of minutes or until the bread is a bit crispy and toasty.