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Roast Beef Po'boy

Take a bite of the Big Easy with this mouth-watering Debris Roast Beef Po'boy! Tender shreds of slow-roasted beef smothered in a delicious and rich gravy piled high on a fresh, crusty po'boy and served with tangy pickled peppers, crisp lettuce, fresh tomato and an amazing Creole spread made with the finest Blue Plate mayo. This classic Southern sandwich done backyard style is a true flavor explosion in every bite. 

Ingredients 

Roast

  • 1 chuck roast, trimmed¬†
  • 1 onion
  • 2 stalks celery
  • 2 carrots¬†
  • 5 cloves garlic¬†
  • 2 tbsp tomato paste¬†
  • 1 cup dry red wine¬†
  • 2 tbsp beef base¬†
  • Creole seasoning¬†
  • 1 tbsp oil¬†
  • 1 tbsp flour¬†
  • 8 cups water¬†
  • bay leaf
  • 2 sprigs thyme¬†

Sauce

  • 2 tbsp Blue Plate mayo
  • 1 tsp creole mustard¬†
  • 2 dashes hot sauce¬†
  • 1 dash Worcestershire¬†
  • Creole seasoning¬†

Sandwich 

  • Crusty po'boy bread¬†
  • Lettuce¬†
  • Tomato¬†
  • Pickled peppers

Directions

  1. Season trimmed roast, and brown in oil in large pot. Remove from pot once browned. 
  2. Place additional oil in pot and cook mirepoix until soft. Add garlic to soften.
  3. Sprinkle in flour and slightly brown. Add in tomato paste and deglaze pan with red wine. Add in beef base, water and herbs. Mix well. 
  4. Add meat back in and cook a couple hours until tender. 
  5. Remove meat and discard herb stems and leaves. Blend gravy with a stick mixer or blender(optional) as it should be thick and broken down at this point. 
  6. Place meat back into gravy and shred with a fork into chunks. 
  7. Make spread by mixing all ingredients. 
  8. Toast bread and assemble sandwich! 
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