Roast Beef Po Boy with Debris Gravy

blentz8 avatar
By barbara lentz
from beulah, MI

Delicious Po boy

serves 4
prep time 10 Min
cook time 4 Hr
method Stove Top

Ingredients

  • 2 lb
    chuck roast
  • 4 clove
    garlic minced
  • salt, pepper and cajun seasoning
  • 3 Tbsp
    vegetable oil
  • 1 sm
    onion diced
  • 1 sm
    carrot diced
  • 1 c
    beef stock
  • 1 c
    chicken stock
  • water if necessary
  • 2 Tbsp
    worcestershire sauce
  • 1 Tbsp
    thyme leaves
  • 1
    bay leaf
  • 1 Tbsp
    better than beef bouillon
  • 4
    sub buns
  • 4 slice
    provolone cheese
  • mayonnaise
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How To Make

  • 1
    Season the roast with salt, pepper and cajun seasoning. Place the oil in a large dutch oven. Sear the roast on all sides. Remove the roast to a plate and set aside.
  • 2
    Add the onion, carrots and garlic to the pot. Cook until softened a bit. Add the beef and chicken stock.. Place the roast back in the pot. Add the Worcestershire, Thyme, bay leaf and beef bouillon. Bring to a boil. reduce heat to low and cover. Cook 3 to 4 hours until the meat falls apart. Remove the meat from the pot and cut into pieces. With a immersion blender blend the cooking liquid. Strain the liquid through a fine mesh strainer into a fat separator. Keep the solids and add them back to the pot. Add the defatted stock back to the pot with the debris. Add the meat back to the pot. Bring to a boil and reduce to a simmer.
  • 3
    Open the sub buns and pull some of the bread out of the middle of the top bun. Slather some mayo on the top bun. Lay the cheese over the mayo.
  • 4
    Add the meat and gravy mixture over the cheese. Close the sub and serve with plenty of napkins

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