Issue Date: April, 2010
Serves: Makes 6 Po-Boys
for Louisiana Cookin' by Mother's Restaurant
Preheat oven to 350ºF.
Combine dry seasonings and rub outside of roast thoroughly.
Wrap roast completely in brown paper and place in 12x10x6 roasting pan. Scatter the onions, carrots, celery and garlic to the bottom of the pan. Pour beef stock into pan until it covers three-quarters of the roast. Place in oven and cook until internal temperature reaches 175 degrees or until the outside of the roast begins to fall apart, at least 2 to 3 hours. It may take longer depending on the calibration of your home oven.
Remove from oven and slice as thinly as possible. Strain the pan gravy and put the sliced roast and the little bits (the debris) back into the pan gravy.
When ready to serve, assemble generous portions of the roast beef between slices of French bread and dress with your favorite condiments.Mother's debris po-boy features sliced roast beef, debris, and gravy, dressed with mayonnaise, Creole mustard, yellow or French mustard, and pickles.