Roast Beef Po' Boy Recipe

Name: Roast Beef Po' Boy
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 sandwiches
Cuisine: American (Cajun/Creole)
Ingredients: 2 lbs beef chuck roast; 2 tablespoons vegetable oil; 1 large onion, sliced; 4 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 teaspoon dried thyme; 1 teaspoon paprika; Salt and black pepper to taste; 1 loaf French bread (about 24 inches), cut into 4 sections and split; 1/2 cup mayonnaise; 2 cups shredded lettuce; 1 large tomato, sliced; Pickles (optional)

American (Cajun/Creole) · Main course · 135 min total

Roast Beef Po' Boy recipe videos

A classic New Orleans sandwich featuring tender roast beef, rich gravy, and crispy French bread, dressed with lettuce, tomato, and mayonnaise.

15
min prep

120
min cook

4
servings

750
kcal/serving

Ingredients

2 lbs beef chuck roast
2 tablespoons vegetable oil
1 large onion, sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon paprika
Salt and black pepper to taste
1 loaf French bread (about 24 inches), cut into 4 sections and split
1/2 cup mayonnaise
2 cups shredded lettuce
1 large tomato, sliced
Pickles (optional)

Instructions

Season the chuck roast generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned, about 4 minutes per side. Remove and set aside.
Add sliced onion to the pot and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Sprinkle flour over onions and stir, cooking for 2 minutes.
Slowly pour in beef broth while stirring to prevent lumps. Add thyme, paprika, and return the roast to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours or until beef is fork-tender.
Remove roast from pot and let rest for 10 minutes. Shred the beef using two forks, then return to the gravy and stir to coat. Season with additional salt and pepper if needed.
Toast the French bread halves under the broiler or in a toaster oven until lightly crisp. Spread mayonnaise on both cut sides.
Pile shredded roast beef and gravy onto the bottom half of each bread piece. Top with lettuce, tomato slices, and pickles if using. Close with top half and serve immediately.

Tips

For extra flavor, add a bay leaf and a splash of Worcestershire sauce to the gravy.
Leftover roast beef and gravy can be stored separately in the fridge for up to 3 days.
Serve with hot sauce or pickled peppers on the side for a spicy kick.

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