Slow Cooker Roast Beef Po'Boys with Debris Gravy

Recipe Rating:
 4 Ratings
Serves: 6
Prep Time:
Cook Time:
Cooking Method: Slow-Cooker/Crock Pot


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 paprika
1/2 tsp ground oregano, dried
1 chopped onion
6 oz cremini mushrooms
3 clove garlic
8 oz amber beer
8 oz water
2 Tbsp chicken demi glace (william-sonoma or bouillons)
2 beef bouillon, cubes
3 Tbsp all purpose flour
3 Tbsp butter
1 tsp red wine vinegar
1 c water
6 submarine sandwich rolls or hoagie rolls
thinly shredded or sliced lettuce
thinly sliced tomatoes
thin sliced pickles pickles
hot sauce if desired

The Cook

Jillian Coleman Recipe
Lightly Salted
Brooklyn, NY (pop. 6.7M)
Member Since Jun 2011
Jillian's notes for this recipe:
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!
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Kitchen Crew
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!


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 hoagie roll, place layer of meat and gravy, followed by lettuce, thinly sliced tomatoes, pickles, and hot sauce if desired.

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user Kitchen Crew JustaPinch - Sep 26, 2013
I shared a photo of this recipe. View photo
user Bobby Webb Bobdoescooking - Sep 26, 2013
CONGRATULATIONS JILLIAN, on your first Blue Ribbon. Bobby
user Pam Ellingson wmnofoz - Sep 27, 2013
Congratulations on your First Blue Ribbon and for Qualifying for the World Food Championship! What a great Honor for you! Sure wish you could join the rest of the JAP group in Vegas. Enjoy the ribbon and I will be watching for more recipes.
user Jillian Coleman JillianC - Sep 27, 2013
Thank you! I am trying something new tomorrow, so will post with details if it comes out good! Keep an eye out!

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