Roast Beef Po'Boy Recipe
Prep Time:
25 minutes
Cook Time:
4 hours, 30 minutes
Servings:
4 sandwiches
Ingredients
  • 10 garlic cloves, minced
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 (3 ½-pound) bottom round beef roast
  • 1 medium onion, sliced
  • 2 tablespoons flour
  • 2 teaspoons Creole seasoning
  • 2 tablespoons browning sauce (such as Gravy Master)
  • 2 tablespoons beef bouillon
  • 4 cups water
  • 4 French bread rolls
  • ¼ cup mayonnaise
  • ¼ cup sliced pickles
  • 1 cup shredded iceberg lettuce
  • 1 beefsteak tomato, thinly sliced
Directions
  1. Preheat the oven to 275 F.
  2. Rub the garlic, salt, and pepper into the beef on all sides, making shallow cuts into the roast if needed, until completely coated.
  3. Heat a large Dutch oven on high heat. Add the seasoned roast to the pot and sear, undisturbed, for 3-5 minutes per side. Once browned, remove the roast from the pot and set aside.
  4. If there is not enough fat rendered to coat the pot, add in the optional 1 tablespoon of vegetable oil and reduce the heat to medium-low.
  5. Add the onions to the pot and cook until slightly softened, about 3 minutes, stirring frequently.
  6. Add the flour and Creole seasoning to the pot and stir until the onions are completely coated. Continue cooking on low heat, stirring frequently, until the onions are lightly golden.
  7. Add the browning sauce, beef bouillon, and water to the pot. Bring to a boil and stir to dissolve the beef bouillon.
  8. Turn off the heat, add the roast back into the pot, and cover with a lid. Place the pot into oven and cook for 4 hours.
  9. Remove the roast from the oven, leaving the lid on. Allow it to cool at room temperature to about 150 F.
  10. Remove the roast from the pot and slice it into rounds.
  11. Place the pot back on the stovetop with just the liquid inside and cook until boiling, stirring to skim the remaining beef and onion off the top. The liquid should thicken slightly.
  12. Add the sliced beef back to the pot and stir until it is combined with the gravy and becomes shredded.
  13. To assemble the sandwiches, toast the buns with butter, if desired. Add the shredded beef to the rolls with a generous amount of gravy, followed by mayonnaise, pickles, shredded lettuce, and tomatoes.
  14. Slice and serve with more gravy on the side if desired.