Roast Beef Po-boys – crusty french bread stuffed with juicy, fall-apart tender roast beef that’s been slow cooking for hours, topped with lettuce, mayonnaise and lots of gravy. Good and sloppy, just like they make ’em in New Orleans.
Slow Cooker Roast Beef Po-Boys
- Yield: 6 servings
- Prep Time: 25 min
- Cooking Time: 8 hr
Ingredients
- 1 (2½ to 3 pound) chuck roast
- 2 teaspoons Creole seasoning
- 1 tablespoon canola oil
- 1 medium onion, thinly sliced
- 1 celery rib, chopped
- 2 carrots, chopped
- 5 cloves garlic
- 3½ cups beef broth
- ½ teaspoon kosher salt
- ½ crushed black pepper
- TO ASSEMBLE
- 1 large loaf of french bread or 6 small baguettes
- Mayonnaise
- Shredded lettuce
- Sliced tomatoes
Preparation
- Pat the beef dry with paper towels and season both sides with the creole seasoning.
- Heat a heavy skillet over medium-high heat. Add the oil to the pan.
- Place the roast in the pan and sear until golden brown on both sides; about 8 minutes per side. Remove the roast from the pan and transfer to a plate.
- Place the sliced onions, celery and carrots in the bowl of the slow cooker.
- Put the roast on top of the vegetables.
- Using the tip of a sharp knife, make five small slits about 1-inch deep all over the roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.
- Add the beef broth, salt, pepper and bay leaf to the slow cooker and cover with the lid. Cook on low for 8 hours or high for 4 hours.
- TO ASSEMBLE
- Spread a generous amount of mayonnaise on both pieces of bread. Top with shredded meat and gravy. Serve with shredded lettuce and tomatoes, if desired.
Recipe Tags
To make a really great roast beef po-boy, you just need to remember a few things, First, you can’t be stingy with the roast beef. You have to pile it on.
Second, you have to decide whether or not you want your po-boy dressed or not. This is a question that can leave a tourist wide-eyed. Dressed means with lettuce, tomatoes and mayonnaise added.
Finally, you need to make sure you add lots and lots of gravy. When the gravy mixes with the mayonnaise, it tends to fall out of the bread and become a wonderfully sloppy, messy meal. In fact, if you don’t need more than a few napkins, you haven’t made a po-boy right.
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