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slow cooker roast beef po' boys with debris gravy

(4 ratings)
Blue Ribbon Recipe by
Jillian Coleman
Brooklyn, NY

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.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 serving(s)
prep time 45 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker roast beef po' boys with debris gravy

  • 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
  • 1 md
    onion, chopped
  • 6 oz
    cremini mushrooms
  • 3 clove
  • 8 oz
    amber beer
  • 8 oz
  • 2 Tbsp
    chicken demi glace (Williams Sonoma) or Better Than Bouillon)
  • 2
    beef bouillon, cubes
  • 3 Tbsp
    all-purpose flour
  • 3 Tbsp
  • 1 tsp
    red wine vinegar
  • 1 c
  • 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

  • Salt, pepper, garlic powder, paprika, and oregano in a small bowl.
    In a small bowl combine Kosher salt, pepper, garlic powder, paprika, and oregano.
  • Searing meat, covered in seasonings, in a skillet.
    After 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.
  • Pieces of fat in a slow cooker.
    In the bottom of the slow cooker insert, place trimmed fat (fat side down).
  • Pureed onions, garlic, parsley, and mushrooms in a cast iron skillet.
    In 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.
  • Ale, water, demi-glace, and bouillon in the skillet.
    In 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.
  • Meat and liquid added to the slow cooker.
    Pour liquid from the pan into the slow cooker. Cook on high for 6-7 hours until the meat is tender.
  • Cooked meat removed from the slow cooker.
    When the meat has finished cooking, remove the meat to a plate and cover it with foil.
  • Skimmed liquid, water, and red wine vinegar in a measuring cup.
    Pour 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.
  • Melted butter and flour to create a roux.
    In 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.
  • Whisking liquid into the roux.
    Pour the liquid into the roux whisking to ensure no lumps. Simmer until thickens.
  • Shredded beef added to the debris gravy.
    Shred the beef and add to the gravy. Cook for another 15 minutes. Keep warm until ready to serve.
  • Assembling the sandwich.
    To 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).