Jillian Coleman Recipe

Slow Cooker Roast Beef Po'Boys with Debris Gravy

By Jillian Coleman JillianC

Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Jillian's Story

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 slow cooker for those days your just too busy or its too hot outside.

I hope you enjoy it!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe is more labor intensive than your normal crock pot recipe but the outcome is worth the effort.  I can see preparing this one for a tailgate. My only suggestion is to add more meat because it will go fast!


2 1/2 - 3 lb
beef roast
1 Tbsp
olive oil
1/2 tsp
kosher salt
1 tsp
parsley flakes
1 tsp
ground black pepper
1 tsp
garlic powder
1 tsp
1/2 tsp
ground oregano, dried
chopped onion
6 oz
cremini mushrooms
3 clove
8 oz
amber beer
8 oz
2 Tbsp
chicken demi glace (william-sonoma or bouillons)
beef bouillon, cubes
3 Tbsp
all purpose flour
3 Tbsp
1 tsp
red wine vinegar
1 c
hoagie rolls, french bread, italian bread, or hero bread
thinly shredded or sliced lettuce
thinly sliced tomatoes
thin sliced pickles pickles
hot sauce if desired

Directions Step-By-Step

In a small bowl combine: kosher salt, pepper, garlic powder, paprika and oregano.
After trimming fat off meat (which we will use later use), rub all sides of meat with the dry rub ingredients. Allow to sit on meat 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 nice dark crust is formed (about 3-5 minutes each side). When finished remove from heat to a plate and cover with foil.
In a food processor combine: onions, garlic cloves, parsley and mushrooms and puree until smooth.
Add mushroom-onion mixture to pan (or slow cooker insert) and cook about 7-10 minutes until liquid has evaporated. If using the slow cooker insert remove mixture from insert for now.
In 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.
In bottom of slow cooker insert place trimmed fat (fat side down).
Add mushroom-onion mixture on top of trimmed fat and beef on top of mixture. Add any juices from meat to slow cooker as well. Finally, pour liquid from pan in slow cooker. Cook on high 6-7 hours until meat is tender.
When meat has finished cooking. Remove meat to plate and cover with foil.
In a sauce pan melt butter, when it begins to bubble add flour and stir to create a roux. It should be between a blond and brown roux.
Strain liquid from meat and skim any fat or oil off top. Combine strained liquid, vinegar and about a cup of water with roux. Stir well. When well mixed, it can be combined with mushroom mixture and any meat that fell off and fat as desired.
Shred meat.
Combine shredded meat with gravy in slow cooker, cook another 15 mins. Keep warm until ready to serve.
To assemble sandwich: place desired about of mayonnaise on bread, place layer of meat and gravy, followed by lettuce, thinly sliced tomatoes, pickles, and hot sauce if desired.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American

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Jan 29, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Michelle Wisniewski snowbunny33
Mar 25, 2014
Thanks for the recipe - my first time making a roast in the slow cooker and it was a hit! My husband ate half of it in one sitting - over cous cous, not as a sandwich, and thought it was fantastic. Definitely a keeper. Although next time I will either cook on low or for less than 6 hours.
Donna Graffagnino StillWild
Mar 21, 2014
Carol - I think it's the Mississippi River water that makes our bread so special! LOL
Donna Graffagnino StillWild
Mar 21, 2014
I don't know what New York has but if it's just a Hoagie or Sub bun, that doesn't make it a Po Boy. If you have French Bread (not Baguettes) then that's the kind of bread that should be used for a Po Boy. Hope you do have it but no one can match Riesling's or Leidenheimer's French Bread made locally every day in New Orleans.
Carol Harpel Kitzer
Mar 20, 2014
Donna and Gwen -- ??? You can't get good Freanch Bread in New York ???
Since when?????