slow cooker roast beef po' boys with debris gravy
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 the slow cooker for those days you're just too busy or it's too hot outside. I hope you enjoy it!
Blue Ribbon Recipe
Traditional Louisiana po' boy sandwiches vary by what area you're visiting, and this twist on a roast beef po' boy sandwich is delicious. Making a darker roux for the debris gravy is traditional to Louisiana cooking. For a slow cooker dish, this is made with love and takes a little time. The roast beef is cooked to tender perfection, shredded, and then coated in the dark, rich gravy. Use crusty French bread or a hoagie bun to hold the flavorful shredded beef. Adding mayonnaise, lettuce, and pickles makes for a delicious sandwich. You can even use a jalapeno mayo for a little kick.
Ingredients
- FOR BEEF
- 2 1/2 - 3 pounds beef roast
- 1 tablespoon olive oil
- 1/2 teaspoon Kosher salt
- 1 teaspoon parsley flakes
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground oregano, dried
- 1 medium onion, chopped
- 6 ounces cremini mushrooms
- 3 cloves garlic
- 8 ounces amber beer
- 8 ounces water
- 2 tablespoons chicken demi glace (Williams Sonoma) or Better Than Bouillon)
- 2 - beef bouillon, cubes
- FOR DEBRIS GRAVY
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 teaspoon red wine vinegar
- 1 cup water
- FOR DRESSING
- 6 - hoagie rolls, French bread, italian bread, or hero bread
- - thinly shredded or sliced lettuce
- - thinly sliced tomatoes
- - mayonnaise
- - thin sliced pickles pickles
- - hot sauce, if desired
How To Make slow cooker roast beef po' boys with debris gravy
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Step 1In a small bowl combine Kosher salt, pepper, garlic powder, paprika, and oregano. -
Step 2After trimming fat off the meat (which we will use later use), rub all sides of the meat with the dry rub ingredients. Allow to sit on meat for 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 a nice dark crust is formed (about 3-5 minutes on each side). When finished remove from heat to a plate and cover with foil.
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Step 3In the bottom of the slow cooker insert, place trimmed fat (fat side down).
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Step 4In a food processor combine onions, garlic cloves, parsley, and mushrooms. Puree until smooth. Add mushroom-onion mixture to pan (or slow cooker insert) and cook for about 7-10 minutes until the liquid has evaporated. Place the mixture in the slow cooker and then place the roast on top of it.
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Step 5In the 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.
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Step 6Pour liquid from the pan into the slow cooker. Cook on high for 6-7 hours until the meat is tender.
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Step 7When the meat has finished cooking, remove the meat to a plate and cover it with foil.
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Step 8Pour the liquid from the Crock Pot into a measuring cup and skim the fat off the top. Discard any remaining fat pieces. Mix in the red wine vinegar and water.
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Step 9In a saucepan, melt butter. When it begins to bubble add flour. Stir to create a roux. It should be between a blonde and a brown roux.
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Step 10Pour the liquid into the roux whisking to ensure no lumps. Simmer until thickens.
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Step 11Shred the beef and add to the gravy. Cook for another 15 minutes. Keep warm until ready to serve.
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Step 12To assemble the sandwich, place the desired amount of mayonnaise on bread. Place layer of meat and gravy, followed by lettuce, thinly sliced tomatoes, pickles, and hot sauce (if desired).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
