Pot Roast Po’Boys

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by: We Like To Cook!






There are many variations of po’boy sandwiches: fried seafood, chicken, ham, and the ever popular roast beef, also known as a "debris" (pronounced DAY-bree) po’boy. Roast beef is made into debris by cooking the beef roast until it "falls apart with a hard look," and then cutting it into shreds. The shreds are placed back in the pot to absorb every bit of liquid and seasoning imaginable and flavor the ever-important gravy that drowns the sandwich when assembled and trickles down to your elbow when eaten!




ingredients

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serves: 6

1 3-4 lb beef roast (chuck, bottom round, or rump)

1 teaspoon salt

1 teaspoon black pepper, ground

1 teaspoon fennel seeds, crushed

1/2 teaspoon dry mustard

1/2 teaspoon cayenne pepper, ground

1/2 teaspoon thyme

1/2 teaspoon sugar

3 tablespoons olive oil

1 medium onion, coarsely chopped

1/2 cup carrots, chopped

1/2 cup mushrooms, chopped (optional)

4 cloves garlic, smashed and minced

1 small bay leaf

1 cup beef broth

1 bottle 12-oz of full-bodied beer

2-3 loaves crusty French bread cut into 6-8” lengths

1 head crisp lettuce, finely sliced or shredded

Mayonnaise (we use Duke’s)

Louisiana Hot sauce (as desired)

Nutrition Facts
Pot Roast Po’Boys

Servings Per Recipe: 6

Amount per Serving

Calories: 889

  • Total Fat: 35.3 g
  •     Saturated Fat: 11.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 192.7 mg
  • Sodium: 1141.3 mg
  • Total Carbs: 62.1 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 4.5 g
  • Protein: 73.3 g
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preparation

1.  Using a mortar and pestle, crush the fennel seeds and pepper together. Add to the salt, sugar and other spices in a small bowl. Rinse the beef roast and pat dry with paper towels, then coat the roast with spice mix. Next, in a large pot or Dutch oven, heat the olive oil on high heat. Place the meat in the hot pan and sear on all sides in the hot oil until a nice brown crust is formed. Transfer the roast to a pan or platter.

2.  Reduce heat to medium and add the onions, carrots and mushrooms stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the bay leaf, broth, and beer, and bring to a boil. Add the roast back to the pot, cover and place the Dutch oven in a 325o oven for 2 to 2 1/2 hours, or until the beef is very tender.

3.  Carve the meat into very thin slices, or pull apart with a large fork. Add all of beef back into the cooking liquid and skim the fat from the surface. Bring the gravy to a full boil to reduce the broth a bit. Let the meat simmer is the juices until ready to assemble your sandwiches.

4.  Cut the French bread 3/4 of the way through leaving a hinge and slather both sides of the loaf with mayonnaise, stack on the debris (roast beef) using tongs and drown with gravy. Cover the beef with a pile of shredded lettuce and close the top (if you can.) Grab a bottle of hot sauce, a stack of napkins, cold beer and devour voraciously!

Cooks' note:
Read more at http://romeocucina.blogspot.com

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