The classic roast beef po boy. Tender beef, gravy, the fixins, and french bread. Is that what makes a good po boy? In a word, no, not entirely. Sure, it makes a po boy, and you need it for a good one, but the real judge is how many napkins you need when you eat it. You want it good and sloppy.
This one, you may need an entire roll!
If you’ve never had a po boy, it’s a sandwich on French bread. It comes with alot of different stuffings – shrimp, oyster, hamburger, fish…but my favorite is roast beef. The tender meat and gravy get me every time.
I make it in my slow cooker and that’s really the beauty of this recipe. It comes out perfect every single time. I don’t have to fuss with the gravy, I just gotta throw it in there, shred it, and stuff it in my face.
I don’t want to tell you how to eat a roast beef po boy, but I’ll give you some tips. You need to hit that thing up with mayo. Don’t skimp. If you don’t like mayo, well I have nothing to say about that. The lettuce should be shredded. Not leaf lettuce, you know? Not burger type lettuce. It just makes a difference if you very thinly slice it in ribbons. Pickles and tomatoes and cheese, that’s your choice.
The biggie here is the bread. Even in New Orleans, I’m gonna tell you, I rarely get a po boy with good bread. It has to be just right. If you get a loaf that is not dense enough it acts like a sponge and gets soggy. Too tough of a crust, you can’t get in and get out. You’ll know what I mean if you ever eat a po boy with a tough crust. If you hit up a fancy shop with fresh baked French bread and it feels soft and good, you better be using that thing the day you buy it. The next day it turns into a night stick and that will not make for a good po boy. You can beat an intruder with it, but that’s about it.
All that leads me to this:
It’s the closest I’ve found to the perfect French bread without heading back into the swamps of Louisiana. You can get it at Wal-Mart, Piggly Wiggly, Publix. Whatever your local store is, I bet you can get it there. Pepperidge Farm Hot & Crusty French bread.
So let’s get the paper towels out and do this!
ROAST BEEF PO BOY
3-4 pound chuck roast trimmed of fat
1.5 teaspoons oil for browning
1 can beef consomme´
1 can cream of mushroom soup
1 teaspoon Kitchen Bouquet browning for gravies, optional
1 packet Lipton Onion Soup Mix
1 teaspoon Cajun Seasoning, I like Slap Ya Momma or Tony’s
Heat oil and brown your roast on all sides. If your slow cooker browns too, less fuss for you.
In the slow cooker combine and consomme´, cream of mushroom soup, Kitchen Bouquet if using, onion soup mix, and cajun seasoning. Add the meat to the pot, if not already in there. Coat the meat with the sauce. If you’re at home when you’re cooking this, turn the meat half way through. If not, no harm.
Cook on low for 8 to 10 hours, until tender. Remove and shred the meat. Put the meat back in the slow cooker with the gravy.
Follow the instructions on the Hot & Crusty bread if using. Pile the meat and fixings on. Stuff in your face.Traditional Sloppy Roast Beef Po Boy!Click To Tweet
**NOTE: This roast is good for anything. Just served up as a roast, shredded over rice, roast beef hash for breakfast with an egg. It’s really really tender and makes a great gravy.
To see this in action and watch an instant replay of me stuffing this bad boy in my face: