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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
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