New Orleans Beef Po'boy

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New Orleans Beef Po’boy

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)

1 large onion

2 Cajun Seasoning

2 tablespoons oil

40 oz beef stock

2 packages brown gravy mix

*I use Louisiana Cajun Brown Gravy mix

6 (6-inch) lengths po’boy bread

1 cup Mayo

6 slices provolone cheese

Thinly shredded iceberg lettuce

Sliced tomato

Directions

Preheat Oven to 250

Season Roast on all sides with Cajun seasoning

Heat a large oven safe pot on med-high

Add oil to pot

Once oil is hot

Sear the roast until it is very well browned on all sides

*4 to 6 minutes per side

Remove roast from the pot and set to the side

Add onion to the pot

Cook till translucent about 8 mins

Added beef broth to pot

*Set 1 cup to the side

Return roast to pot

Bring to a boil

Cover pot and place in oven for 2-3 hrs.

Halfway through cooking add 1 cup of broth

Once roast is fork tender remove from oven

Remove beef from the pot

Remove any chunks of fat

Give the roast a rough shredding

Add gravy mix to pot

Mix to combine

Taste and add more seasoning if needed

Return beef to pot

Let simmer for 1 hour

Build your Po’boy

On bottom half of bread

Spread mayo

Top with beef and gravy

Top cheese

Top with lettuce and tomatoes

Server with chips