Y'all, today, we're makin' one of my favorite sandwiches EVER: a Roast Beef Po boy! Now, if you've never had a po boy, you're missin' out! It's a Louisiana classic, we are going to be making one for dinner. Tender roast beef, yummy gravy, and all the fixin's on a crusty French bread.
This easy Roast Beef Po'boy recipe will take you straight to New Orleans, no plane ticket required!
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What makes this recipe so yummy
It's amazing that such a savory, comforting and flavorful meal can come from such basic ingredients. The fact you don't need too much to whip this up is one of the best things about a po'boy.
There is so much flavor that comes from the meat itself, with simple seasoning and dressings - you'd never believe it's so easy to do in your own kitchen.
Groceries you'll need: Ingredients
Below is an image of all the ingredients you'll need to make this classic New Orleans recipe:
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Preheat oven. Season beef with salt and pepper the sear on all sides in a hot Dutch oven.
- Step 2: Remove meat, then add sliced onions to clean up bottom. Cook until soft, then add garlic and cook another few minutes.
- Step 3: Add the flour and cook again a few minutes.
- Step 4: Slowly pour in the beef broth, while stirring.
- Step 5: Stir in the seasonings.
- Step 6: Add the roast back to the pot. Cover and cook in the oven for 3 hours.
- Step 7: Remove from the oven and shred with forks, stirring into the gravy.
- Step 8: Remove to another pan if you're serving up to a table of people.
- Step 9: Butter inside of poboy buns.
- Step 10: Add to a grill pan and cook until toasty.
- Step 11: Remove then add some mayo.
- Step 12: Then add roast beef debris and any dressings you may like, serve with some French fries or chips.
Hint: If you're adding sliced cheese, before you add the salad stuff, lay the cheese on top of the meat then place under a broiler for a minute or two to help melt the cheese.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Fried Oysters - instead of a roast beef po boy, you could have a nice fried oyster po boy.
- Fried Crawfish - another popular po boy, is a fried crawfish po boy.
- Cajun Seasoning - for more zip.
- Celery - you could add some with the onions for cooking.
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Necessary gear: equipment
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A large Dutch oven is necessary to roast this beef on low for a long time. I use a grill pan for the bread, but you could just toast it under a broiler if you prefer.
I have some affiliate links in the recipe card below.
More New Orleans recipes I think you'll love
How to store leftovers
Store the roast beef in an airtight container in the refrigerator for up to 4 days. Store the toppings separate in the refrigerator.
It will actually freeze well, so store the meat in a freezer safe container for up to 3 months.
Mel's kitchen notes
Allowing the roast to cook slowly in the oven oven a period of time is key to a tender roast beef. Spoon the gravy over in 1 hour periods and add more beef broth, as needed.
If you’ve tried this Roast Beef Po Boy Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Hearty Roast Beef Po Boy
Video
Equipment
Ingredients
- 4 Pounds Beef Chuck Roast
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Vegetable Oil
- 1 Each Yellow Onion Peeled and sliced
- 4 Cloves Garlic minced
- 2 Tablespoons All Purpose Flour
- 2-½ Cups Beef Broth
- ½ teaspoon Dried Thyme
- 2 teaspoons Worcestershire Sauce
- ¼ Cup Unsalted Butter
- 6 Each Po'Boy Bread
- 6 Slices Provolone Cheese
- ½ Cup Mayonnaise
- 2 Each Fresh Tomatoes sliced (optional)
- 3 Each Dill Pickles sliced (optional)
- 1 Cup Shredded Lettuce (optional)
Instructions
- Preheat oven to 325°F.
- Season the chuck roast liberally with salt and pepper. Add to a Dutch oven heated over a medium-high heat with the vegetable oil. Sear for 3 minutes on each side. Remove the roast to the side.4 Pounds Beef Chuck Roast, 1 teaspoon Salt, 1 teaspoon Black Pepper, 2 teaspoons Vegetable Oil
- Add the sliced onions to the pot and continue to cook until soft, scraping up all the cooked bits on the bottom.1 Each Yellow Onion
- Add the garlic and cook another 2 minutes.4 Cloves Garlic
- Add the flour and cook another 2 minutes.2 Tablespoons All Purpose Flour
- Slowly pour in the beef broth, stirring all the time.2-½ Cups Beef Broth
- Stir in the dried thyme and Worcestershire sauce.½ teaspoon Dried Thyme, 2 teaspoons Worcestershire Sauce
- Add the beef roast back to the pot, spoon over some of the gravy and cover with the lid.
- Place in the preheated oven and cook for 3 hours, check ever hour if more beef broth is needed and spoon gravy over meat.
- Remove from the oven and shred with forks, Stir the meat up in the gravy.
- Butter the bread on the inside and place face down on a heated grill pan to grill the inside of the bread.¼ Cup Unsalted Butter, 6 Each Po'Boy Bread
- Spread mayonnaise over the inside of the bread, then add some of the roast beef. Top with cheese and favorite toppings and enjoy.6 Slices Provolone Cheese, ½ Cup Mayonnaise, 2 Each Fresh Tomatoes, 3 Each Dill Pickles, 1 Cup Shredded Lettuce
Nutrition
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