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Juicy Roast Beef Po’Boys
| Juicy Roast Beef Po’Boys | Print |
Recipe By: Alice Morrow
Juicy Roast Beef Po’Boys
Ingredients
- 2 ½-3 lb. beef chuck roast
- Garlic cloves, thinly sliced
- Kosher salt/black pepper
- Vegetable oil
- 1 (16-oz.) container diced onion
- 1 qt. beef stock
- 1 qt. chicken stock
- 3 T. Worcestershire sauce
- 1 T. Tabasco
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 large sweet onion, thinly sliced
- 2-3 large portabello mushroom caps, cleaned and sliced
- 1 c. Miracle Whip or mayo
- 4 (6-8”) loaves French bread, split lengthwise
- 1 c. shredded iceberg lettuce
- 1 large tomato, sliced
- Sliced dill pickles, optional
Instructions
- Cut small slits into roast about 3-4” apart (do not pierce through to bottom.)
- Insert garlic slices into cuts.
- Season all sides with salt and pepper.
- In large Dutch oven, pour oil to coat the bottom and place over high heat.
- When oil is smoking, carefully add roast, browning well on all sides.
- Remove and place on plate. Pour off excess oil.
- Reduce heat to medium.
- Add onion and cook until tender.
- Return roast to pan.
- Add beef and chicken stock, Worcestershire sauce, Tabasco, thyme and bay leaf.
- Bring to boil.
- Reduce heat to low and cover.
- Simmer until meat is fork tender, about 3 hours. Remove roast from pot and set aside.
- Pour the gravy with onion out of pot into a bowl and set aside.
- With two forks, shred beef.
- Meanwhile, in pot, add about ¼ c. of vegetable oil and place over medium heat.
- Saute the sliced onions and mushrooms and add a little salt.
- When tender, add back the shredded meat and mix well.
- Now, add back the onion/gravy mixture to the pot, over the meat. Mix well. Taste for seasoning.
- Spread mayo on cut sides of each loaf.
- Spoon beef with gravy over bread.
- Top with lettuce and tomatoes and pickles.
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