Louisianaroastbeef Recipes
LOUISIANA ROAST BEEF
Steps:
- 1. In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
- 2. Place roast in a large roasing pan, fat side up.
- 3. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
- 4. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
- 5. Bake uncovered at 300 until a meat thermometer reads about 160 for medium doneness, about 3 hours.
- 6. For rarer roast, cook until thermometer reads 140.
- 7. Serve immediately topped with some of the pan drippings if you like.
NEW ORLEANS STYLE SLOPPY ROAST BEEF POBOY (EASY!!)
If you ever visit New Orleans, at some point in time, you must get a good, sloppy roast beef poboy. The difference between a poboy and a submarine sandwich is the bread. Poboys are made on a very light and crusty french bread. I like my bread heated to where the crust is very crispy, yet the inside is soft. That usually takes about 3-4 minutes in a 350 degree oven. The proper way of eating this is to let the gravy drip onto the fries when you take a bite, then eat the fries and gravy. Mmmmmmm!!! :)
Provided by Irishcolleen
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Have the deli slice the roast beef very thin, but not shaved.
- Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
- Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
- Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
- Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
- Serve with french fries. :).
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