Hearty Roast Beef Po Boy
Make a real Roast Beef Po boy! This recipe shows you how to create this Louisiana favorite, and bring the taste to your kitchen.
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
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Nutrition
Serving: 1Sandwich | Calories: 840kcal | Carbohydrates: 4g | Protein: 64g | Fat: 63g | Saturated Fat: 26g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 250mg | Sodium: 1462mg | Potassium: 1104mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 7mg
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