Traditional Louisiana po' boy sandwiches vary by what area you are visiting, and this twist on a roast beef po' boy sandwich is delicious. Making a darker roux for the debris gravy is traditional to Louisiana cooking. For a slow cooker dish, this is made with love and takes a little time. The roast beef is cooked to tender perfection, shredded, and then coated in the dark, rich gravy. Use crusty French bread or a hoagie bun to hold the flavorful shredded beef. Adding mayonnaise, lettuce, and pickles makes for a delicious sandwich. You can even use a jalapeno mayo for a little kick. The first time I ever had a po' boy was in NOLA. This recipe is just as good if you can't get there. It is so tasty and yummy. I can't believe how good it is. I made it for my family, and they loved it. They couldn't get enough. Make sure you have enough napkins around! This recipe is perfect to make in the slow cooker for those days you are just too busy or It is too hot outside. I hope you enjoy it!
Ingredients :
- FOR BEEF
- 2 1/2 - 3 pound(s) beef roast
- 1 tablespoon(s) olive oil
- 1/2 teaspoon(s) Kosher salt
- 1 teaspoon(s) parsley flakes
- 1 teaspoon(s) ground black pepper
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) paprika
- 1/2 teaspoon(s) ground oregano, dried
- 1 medium onion, chopped
- 6 ounce(s) cremini mushrooms
- 3 clove(s) garlic
- 8 ounce(s) amber beer
- 8 ounce(s) water
- 2 tablespoon(s) chicken demi glace (Williams Sonoma) or Better Than Bouillon)
- 2 - beef bouillon, cubes
- FOR DEBRIS GRAVY
- 3 tablespoon(s) all-purpose flour
- 3 tablespoon(s) butter
- 1 teaspoon(s) red wine vinegar
- 1 cup(s) water
- FOR DRESSING
- 6 - hoagie rolls, French bread, italian bread, or hero bread
- - thinly shredded or sliced lettuce
- - thinly sliced tomatoes
- - mayonnaise
- - thin sliced pickles pickles
- - hot sauce, if desired
Intructions :
- In a small bowl combine Kosher salt, pepper, garlic powder, paprika, and oregano
- After trimming fat off the meat (which we will use later use), rub all sides of the meat with the dry rub ingredients. Allow to sit on meat for about 15 minutes or until desired. In a heavy bottom skillet (or insert of slow cooker) heat olive oil. Place roast in pan and sear all sides until a nice dark crust is formed (about 3-5 minutes on each side). When finished remove from heat to a plate and cover with foil
- In the bottom of the slow cooker insert, place trimmed fat (fat side down)
- In a food processor combine onions, garlic cloves, parsley, and mushrooms. Puree until smooth. Add mushroom-onion mixture to pan (or slow cooker insert) and cook for about 7-10 minutes until the liquid has evaporated. Place the mixture in the slow cooker and then place the roast on top of it
- In the pan used to cook these ingredients, deglaze with 8 oz amber ale and 8 oz water. Add demi-glaze and bouillon cubes. Stir to combine
- Pour liquid from the pan into the slow cooker. Cook on high for 6-7 hours until the meat is tender
- When the meat has finished cooking, remove the meat to a plate and cover it with foil
- Pour the liquid from the Crock Pot into a measuring cup and skim the fat off the top. Discard any remaining fat pieces. Mix in the red wine vinegar and water
- In a saucepan, melt butter. When it begins to bubble add flour. Stir to create a roux. It should be between a blonde and a brown roux
- Pour the liquid into the roux whisking to ensure no lumps. Simmer until thickens
- Shred the beef and add to the gravy. Cook for another 15 minutes. Keep warm until ready to serve
- To assemble the sandwich, place the desired amount of mayonnaise on bread. Place layer of meat and gravy, followed by lettuce, thinly sliced tomatoes, pickles, and hot sauce (if desired).
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Keyword : slow cooker-roast beef-po boy-American