Roast Beef Po Boy Sandwich (Printable)
Tender braised beef, savory gravy, and fresh veggies layered in crusty French bread.
# What You'll Need:
→ For the Roast Beef
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→ For the Gravy
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→ For the Sandwich
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# How to Make It:
01 - Preheat oven to 325°F.
02 - Pat beef chuck roast dry and season with salt, pepper, thyme, oregano, and paprika.
03 - In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
04 - Add sliced onion and garlic; sauté 2 minutes.
05 - Pour in beef broth and water. Add bay leaf. Bring to a simmer, cover, and transfer to oven. Braise for 2–2.5 hours, or until beef is fork-tender.
06 - Remove beef from pot and shred with two forks. Set aside.
07 - Strain and reserve 2 cups of the braising liquid for gravy.
08 - For the gravy: In a saucepan, melt butter over medium heat. Whisk in flour and cook, stirring, for 2 minutes.
09 - Gradually add strained beef cooking liquid, whisking constantly to avoid lumps. Simmer until thickened, about 5 minutes.
10 - Return shredded beef to gravy and stir to combine.
11 - Slice French bread loaves lengthwise. Optional: Spread mayonnaise on the inside of each loaf.
12 - Pile the hot roast beef with gravy onto each loaf. Top with shredded lettuce, tomato slices, and pickles.
13 - Add hot sauce if desired. Close sandwiches and serve immediately.
# Expert Advice:
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- The gravy soaked bread becomes something magical, a soft savory cushion that holds everything together
- Slow roasted beef shreds into tender strands that practically melt on your tongue
- That crisp cold lettuce against hot beefed up gravy is the kind of contrast that makes your brain happy
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- The bread will start getting soggy the second that gravy hits it, so assemble and eat immediately
- If your gravy seems too thick, add a splash more of the braising liquid
- Letting the roast rest for ten minutes before shredding helps it retain its juices
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- Don't rush the sear, that brown fond on the bottom of the pot becomes flavor in your gravy
- Shred the beef while it's still warm, it's infinitely easier and you get nicer strands