Tender, messy, mouthwatering and rich - this New Orleans inspired Roast Beef Po’Boy will rival any of it’s seafood cousins to take the top spot of favorite Po’Boy. Here's my copycat of a New Orleans classic!
Every time I visit what I consider to be one of my second homes - Louisiana - I always have a list of favorite foods that I have to get in while I am there. While I love a good shrimp and catfish po’boy like the locals, I have to say that Roast Beef Po’Boys have a special place in my food loving heart. That said, we have lived in Texas for the past 20 years and only get back to the boot once or twice a year now. That’s not often enough to kill my craving for what I consider to be one of the best po’boys you can have. And yes, we are going full New Orleans debris style with this one - cause if it’s sliced, I don’t want it! It needs to be falling off the bread, dripping with gravy and a mess to eat, that’s how you know it’s good!
Laissez Les Bon Temps Roulez et Bon Appetit!!
Ingredients
3 lb Boneless Beef Chuck Roast
2 tablespoons of garlic pepper
2 tablespoons of McCormick Montreal Steak seasoning
Extra virgin olive oil
1 large bell pepper, chopped
1 large yellow onion, chopped
1/4 c minced garlic
2 bay leaves
1/2 cup Beef stock
French Baguette
Optional : Lettuce Tomato, Mayonnaise
For the Gravy:
1 stick unsalted butter
3/8 cup flour
1-2 cups Beef Stock
Creole Seasoning
1 tablespoon Worcestershire Sauce
Directions
Drizzle the chuck roast with olive oil and season with garlic pepper and steak seasoning.
Heat 1 tablespoon of olive oil in a cast iron skillet over medium high heat.
Sear the roast on all sides until browned, remove from heat.
Place the bell peppers, onions and garlic into the bottom of a large crock pot or Dutch oven. Place the roast on top of the vegetables.
Reheat the skillet over medium heat and deglaze using 1/2 cup of beef stock. Pour the beef stock over the roast and add two bay leaves.
Crock pot: Cover the crock pot and cook for 5 1/2 hours on high or 8 hours on low. Alternatively: Cover the Dutch oven with a lid and bake at 350° for 1 hour or until meat easily falls apart.
Remove the meat from the pot and place in a bowl. Using two forks, shred the meat and set aside.
Drain the liquid from the pot into a heat safe bowl and discard the vegetables and bay leaves.
Using the same cast iron skillet from earlier, make a golden brown roux using the butter and flour (for directions on how to make roux, visit my roux recipe).
Stir in 1-2 cups of beef stock until smooth and creamy. Gravy should be thin enough to pour but still coat the back of a spoon. Add creole seasoning to taste and Worcestershire sauce.
Return the shredded meat back to the pot and pour over the gravy. Stir to fully coat the meat.
Build sandwiches:
Toast the bread lightly, then split down the center.
Add desired toppings. Traditional dressed po’ boys have mayo, shredded lettuce, sliced tomato and pickles.
Add the shredded meat down the center of the bread and spoon over extra gravy if desired.
Put on a bib, grab a ton of napkins and enjoy!
This is a perfect dish for families, it’s actually my 11-year olds favorite sandwich. She is silly, funny, loveable and full of energy. Like most moms, I am always looking for recipes that my kids love and won't fight me to eat. This recipe was created specifically my munchkin this year for Mardi Gras, and I have to say, it definitely gave me serious New Orleans vibes! This sandwich is just as much messy as it is good, but if you can get past all the rich creamy goodness running down your chin, fingers and possibly your forearm, I promise this is a definite try. If you do try this recipe, please comeback and leave comments on your experience and let me know if there are any other copycat recipes you want me to create!
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