Roast Beef Po’ Boys with Debris

Roast Beef Po' Boys with Debris
Serves 4
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  1. 1 (2.5-pound) beef chuck roast
  2. 2 cloves garlic, thinly sliced
  3. 1 teaspoon kosher salt
  4. ½ teaspoon ground black pepper
  5. 3 tablespoons vegetable oil
  6. 1 cup diced onion
  7. ½ cup diced carrot
  8. 1 cup beef stock
  9. 1 cup chicken stock
  10. 2 tablespoons Worcestershire sauce
  11. 1 tablespoon hot sauce
  12. 2 sprigs fresh thyme
  13. 1 dried bay leaf
  14. 1 cup mayonnaise
  15. 4 (6- to 8-inch) loaves French bread, split lengthwise
  16. 1 cup shredded iceberg lettuce
  17. 1 large beefsteak tomato, sliced
  1. Cut small cuts about every 3 inches into roast, being careful not to pierce through to bottom; insert garlic slices into cuts. Season both sides of roast with salt and pepper.
  2. In a large Dutch oven, heat oil over high heat, until almost smoking. Carefully add roast, browning well on all sides; remove to plate. Reduce heat to medium. Add onion and carrot; cook until onion is tender, about 5 minutes. Return roast back to pan; add beef stock, chicken stock, Worcestershire sauce, hot sauce, thyme, and bay leaf. Bring to a boil. Reduce heat to low, and cover. Simmer until meat is fork tender, about 3 hours. Using two forks, shred beef.
  3. Using a spatula, spread mayonnaise on cut sides of each loaf. Spoon roast beef with gravy over bread. Top with lettuce and tomato.
Louisiana Cookin


  1. Made this for dinner tonight. Also made some homemade bread to go with it. All 3 loaves and meat were gone in under 10 minutes. I spent the better part of my childhood in Louisiana and live in Indiana now. This was as good as any po’boy I’ve had.


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