slow cooker roast beef po'boys with debris gravy

★★★★★ 4
a 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 slow cooker for those days your just too busy or its too hot outside. I hope you enjoy it!

Blue Ribbon Recipe

This recipe is more labor intensive than your normal Crock Pot recipe but the outcome is worth the effort.  We can see preparing this one for a tailgate. Our only suggestion is to add more meat because it will go fast!

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 6
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
    chopped onion
  • 6 oz
    cremini mushrooms
  • 3 clove
  • 8 oz
    amber beer
  • 8 oz
  • 2 Tbsp
    chicken demi glace (Williams Sonoma or bouillons)
  • 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

  • 1
    In a small bowl combine: kosher salt, pepper, garlic powder, paprika and oregano.
  • 2
    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.
  • 3
    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.
  • 4
    In a food processor combine: onions, garlic cloves, parsley and mushrooms and puree until smooth.
  • 5
    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.
  • 6
    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.
  • 7
    In bottom of slow cooker insert place trimmed fat (fat side down).
  • 8
    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.
  • 9
    When meat has finished cooking. Remove meat to plate and cover with foil.
  • 10
    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.
  • 11
    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.
  • 12
    Shred meat.
  • 13
    Combine shredded meat with gravy in slow cooker, cook another 15 mins. Keep warm until ready to serve.
  • 14
    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.