Roast Beef Po'Boy

Name: Roast Beef Po'Boy
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 3½–4 lbs. Snake River Farms chuck roast, well-marbled; Kosher salt and cracked black pepper; 3 tablespoons neutral oil (like grapeseed or canola); 1 large yellow onion, sliced; 1 packet of Liptons French onion dip; 1 carrot, chunked; 2 celery stalks, chopped; 5 cloves garlic; 1 tablespoon tomato paste; ½ cup red wine (optional but adds depth); 3 cups stock (preferably homemade or low-sodium); 2 bay leaves; American cheese (if you know what’s good for ya); 6 New Orleans-style French bread loaves or sub rolls (crusty exterior, soft inside); mayonnaise; shredded iceberg lettuce; sliced tomatoes; dill pickle slices; hot sauce for the table

Author

Chef Jean-Paul Bourgeois

Servings

6 - 8

Prep Time

25 minutes

Cook Time

6 hours

Protein

50g/serving

This poboy recipe is meant to serve as an authentic representation of the classic roast beef poboy served throughout the state of Louisiana. Try to find poboy bread that has a shatter like crisp exterior while also having a light airy and fluffy interior. Keep it classic like this video or go wild with your own toppings to make it your own, just make sure you are using Snake River Farms chuck roast so you and everyone else eating knows you use nothing but the best.

Ingredients

For the Roast Beef

3½–4 lbs. Snake River Farms chuck roast, well-marbled
Kosher salt and cracked black pepper
3 tablespoons neutral oil (like grapeseed or canola)
1 large yellow onion, sliced
1 packet of Liptons French onion dip
1 carrot, chunked
2 celery stalks, chopped
5 cloves garlic
1 tablespoon tomato paste
½ cup red wine (optional but adds depth)
3 cups stock (preferably homemade or low-sodium)
2 bay leaves
American cheese (if you know what’s good for ya)

For Serving

6 New Orleans-style French bread loaves or sub rolls (crusty exterior, soft inside)
mayonnaise
shredded iceberg lettuce
sliced tomatoes
dill pickle slices
hot sauce for the table

Directions

Season and Sear

Pat the chuck roast dry and season generously with salt and pepper.
Using a thin knife, poke slits in the roast and stuff with cloves of garlic.
Heat a heavy Dutch oven or skillet over medium-high heat with oil.
Sear the roast on all sides until deeply browned (about 3 to 4 minutes per side). Remove and set aside.

Build the Flavor Base

In the same skillet (do not clean it), add the onions, celery, and carrots.
Sauté for 5 to 7 minutes, until softened and starting to caramelize.
Add tomato paste; cook another 2 minutes.
Deglaze the pan with red wine (if using), scraping up the browned bits.
Pour all contents of the pan over the roast in the crock pot.

Slow Cook

Add beef stock, Lipton French onion packet and bay leaves to the crock pot.
Cover and cook on LOW for 6 to 8 hours or until the beef is fork-tender and falling apart.
Remove the roast and shred it with two forks, discarding large fat pieces.

Make the Gravy

Skim excess fat off the top of the cooking liquid.
If you prefer a thicker gravy, stir in a flour or cornstarch slurry and cook on HIGH for 15 to 20 minutes until the sauce thickens.
Return the shredded beef to the crock pot and mix it back into the gravy (the “debris”). Keep warm until serving.

Build the Po’Boys

Split the French bread lengthwise but not all the way through.
Slather both sides with mayo.
Heap the hot roast beef and debris gravy onto the bread.
Add American cheese on top.
Top with shredded lettuce, tomato slices, and pickles.
Press gently, wrap in deli paper or foil, and let it rest a few minutes so the bread soaks up some of that gravy.

Optional Upgrade

Add a splash of coffee or dark beer to the braising liquid for depth.
Toast the bread lightly for a contrast of crunch and soft debris soak.
Serve with Zapp’s potato chips and an ice-cold Barq’s root beer for the full Crescent City experience.

Recipe Note

Author Bio

Jean-Paul Bourgeois is a native Louisianian, chef, and creator of the show Duck Camp Dinners. His honest approach to recipes while reflecting a reimagined creativeness to fit his lifestyle is mirrored into everything he cooks.