Roast Beef Po Boy (Printable)
Tender beef with savory gravy, lettuce, tomatoes on crusty baguette. A Creole classic.
# What You'll Need:
→ For the Roast Beef
01 - 2 lbs boneless beef chuck roast
02 - 1 tbsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp garlic powder
05 - 1 tbsp onion powder
06 - 1 tsp dried thyme
07 - 2 tbsp vegetable oil
08 - 3 cups beef broth
09 - 1 medium onion, thinly sliced
10 - 4 cloves garlic, minced
11 - 1 tbsp Worcestershire sauce
→ For the Gravy
12 - 2 tbsp all-purpose flour
13 - 1 cup reserved beef cooking liquid
→ For Assembly
14 - 4 French baguette sections (8 inches each), split lengthwise
15 - 2 cups shredded iceberg lettuce
16 - 2 large tomatoes, sliced
17 - 1/2 cup dill pickle slices
18 - 1/4 cup mayonnaise
19 - Hot sauce (optional)
# How to Make It:
01 - Preheat oven to 325°F.
02 - Pat the beef roast dry and season all sides with salt, pepper, garlic powder, onion powder, and thyme.
03 - Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
04 - Remove beef; add onions and garlic, sauté until softened, about 3 minutes. Return beef to pot.
05 - Add beef broth and Worcestershire sauce. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 hours, or until beef is very tender.
06 - Remove beef from pot and shred with two forks. Strain and reserve 1 cup of the cooking liquid.
07 - In a saucepan, whisk flour into the reserved cooking liquid over medium heat. Cook, stirring, until thickened, 3-5 minutes. Mix shredded beef into gravy; keep warm.
08 - Spread mayonnaise on the bottom half of each baguette. Layer with shredded lettuce, tomatoes, pickles, and generous portions of the roast beef with gravy. Add hot sauce if desired.
09 - Close sandwiches, press down gently, and serve immediately.
# Expert Advice:
01 -
- The beef becomes impossibly tender after slow braising, practically melting into that rich gravy you'll want to put on everything
- There's something deeply satisfying about a sandwich that's supposed to fall apart and get everywhere it's not finger food, it's an experience
02 -
- The gravy will eventually win against the bread no matter what you do, so just embrace it and plan to eat quickly
- Letting the beef rest for even 10 minutes after shredding makes a huge difference in how much juice stays in the meat versus running out onto your cutting board
03 -
- Patting the beef completely dry before searing is the difference between getting a proper crust and ending up with steamed, gray meat
- Let the braised beef cool slightly in its own liquid before shredding it keeps the meat from drying out