
Pot Roast Po’Boys

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There are many variations of poboy sandwiches: fried seafood, chicken, ham, and the ever popular roast beef, also known as a "debris" (pronounced DAY-bree) poboy. 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)
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
preparation

comments
Mommy_loves_to_cook
September 26, 2011