The Roast Beef Poboy And How To Make Any Poboy Recipes

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SLOPPY ROAST BEEF PO' BOY



Sloppy Roast Beef Po' Boy image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds beef eye of round roast
5 cloves garlic, peeled and left whole
Salt and freshly ground black pepper
1 tablespoon vegetable oil
2 cups hot water
2 bay leaves
1/2 bell pepper
2 tablespoons all-purpose flour
1 loaf crusty French bread
Mayonnaise, for serving
Shredded iceberg lettuce, for serving
Sliced tomatoes, for serving
Sliced dill pickles, for serving

Steps:

  • Cut 5 slits in the roast and stuff with the garlic cloves. Sprinkle with salt and pepper.
  • Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color. Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out.
  • Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot. Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper.
  • Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread. Cut into 6 pieces and wrap with butcher paper or parchment paper.

THE ROAST BEEF PO'BOY (AND HOW TO MAKE ANY PO'BOY)



The Roast Beef Po'boy (And How to Make Any Po'boy) image

This version is VERY authentic. I'm talking the neighborhood poboy shops, not the fancy restaurants or the tourist traps in the Quarter. If you've ever been to Johnny's on St Louis in the French Quarter (which is NOT a tourist trap, though tourists and locals a like are always packing the place), this will take you back there babe! Whenever I really get home-sick (even though I was raised in MI, NOLA feels more like home)- I like to make these. The bread is KEY tho, you just can't get the same texture as down there anywhere else- but I try to get as close as possible. You want the bread to be crusty on the outside but soft with just a little tiny bit of chewiness when you bite down into it. The lettuce, pickle, mayo and tomato is what is called "dressed". You may add cheese or hot sauce. It's messy, but SO good!! Cook time does not include time it takes to make/cook roast beef.

Provided by graniteangel

Categories     Lunch/Snacks

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 large crusty loaf French bread
1 tablespoon butter
2 lbs real slow cooked beef (like Louisiana Roast Beef or Daube French Style)
1 cup au jus sauce (juices from cooking roast beef or 1 cup beef stock )
1 teaspoon vegetable oil, heaping
1 teaspoon all-purpose flour, heaping
1/4 cup mayonnaise
2 cups iceberg lettuce, largely shredded
1/4 cup kosher dill pickle slices
1 large steak tomatoes, sliced (ripe or red)

Steps:

  • Heat oven to 400°F.
  • Cut french loaf in half lengthwise and place in oven for 4-5 minutes or until LIGHTY toasted. Spread butter on both the inside halves of toasted bread. It should melt on hot bread.
  • In a sauce pan whisk the vegetable oil with the flour on med-high heat for about 5 minutes or until just lightly browned. Add your beef au jus to your roux and whisk until it thickens slightly- about 1 minute. Should only be thick enough to lightly coat the back of a spoon, add more stock/au jus to thin out a bit if needed.
  • Toss sliced roast beef with thin gravy until evenly coated and heated through.
  • Spread mayo on top inside half of buttered and toasted french loaf.
  • Place dill pickles on bottom inside half of toasted buttered french loaf.
  • Evenly place roasted beef on top of dill pickles with tongs.
  • Add lettuce and tomato.
  • You may also add american or swiss cheese and or hot sauce.
  • Cut into 1/4s. Serve with kettle chips such as Zapps.
  • Hint- you can make ANY poboy be it fried oyster, fried shrimp, fried catfish, grilled chicken breast, french fries, chicken parm, meatloaf, hamburger, smoked sausage you name it! Just follow the bread toasting and buttering instructions, and make sure you "dress" it with lettuce, tomato, mayo and dill pickles! You can eat it "undressed" also. It's more about the type of bread and using cajun/creole recipes of fried seafood or meats in the main filling. The traditional cheeses used are swiss, american, and provolone. Hot sauce and cocktail sauce for fried seafood. Ketchup is often used as a condiment also.

Nutrition Facts : Calories 1481.2, Fat 88, SaturatedFat 35.3, Cholesterol 409.9, Sodium 759.5, Carbohydrate 34.2, Fiber 3.4, Sugar 5.3, Protein 131.4

SHREDDED ROAST BEEF POBOYS



Shredded Roast Beef Poboys image

Quick and easy recipe! I got this recipe from a family member and it has quickly become a household favorite! You can also add bar b q sauce to make it a little different!

Provided by june lou and the ba

Categories     Lunch/Snacks

Time 9h10m

Yield 12 sandwiches, 10-12 serving(s)

Number Of Ingredients 6

6 lbs chuck roast
4 ounces beef broth (B-V Beefer Upper)
water
cornstarch
salt and pepper
poboy buns or hoagie roll

Steps:

  • .Wash Roast in cold water.
  • Season roast lightly with your seasoning of choice then place it in a hot skillet and brown on each side! (Do not season to much as the beefer upper is pretty salty already).
  • Place the roast in a large crockpot and pour the whole 4 oz bottle of B-V The Beefer Upper Broth and Sauce on top of the roast!
  • Pour enough water in the crock pot to cover the roast completely.
  • Cook for 8 hours on medium heat.
  • Remove roast from the crock pot and remove the fat and shred with a fork.
  • Pour gravy into a medium pot and add mixture of cornstarch and water to the gravy and simmer until desired consistency! ( make sure that you mix the cornstarch and water in a cup before pouring and be sure not to add to much because it will make the gravy slimy if you do).
  • After the gravy is ready add your shredded roast!
  • If you choose to add barbq sauce do not use all the gravy as it will be to watery.

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