New Orleans Style ​Roast Beef Debris Po-Boy

I don’t know what it is about spring time but one of my most favorite things to do is munch on a hot roast beef poboy outside on a patio. In New Orleans, there are so many different restaurants to choose from that offer this yummy sandwich and most have the perfect patio to enjoy them on.
​ But, what if I told you that you could make this at home and it would rival any restaurant you could find?
​Well, you definitely can and it is ridiculously easy to make! Check it out!

First, make sure you have the
​necessary utensils & ingredients

•6 qt. Cast iron dutch oven (at least 6qt)
•Metal tongs
•1 large beef chuck pot roast
• 1 large yellow onion
• 6-8 cloves of garlic depending how large they are.
•Salt & cracked pepper
• Worcestershire sauce

For the sandwich:

•12 inch loaf of Light and airy french bread
(In NOLA we are lucky enough to have Leidenheimer French bread.)
If you cannot get that particular brand just make sure its light and airy.
•Sliced tomatoes
•Shredded lettuce
•Dill pickle slices

Now lets get started!

Make sure you pick a lean Chuck Roast.
I find that Costco has great meat selections. They come two to a pack and you can freeze the other for another day.

First, rub the meat with sea salt and cracked pepper on both sides.

Pre heat oven to 400 degrees.
Dribble dutch oven with a generous amount of olive oil.
On stove top with medium/high heat warm dutch oven

Place roast in heated dutch oven and sear all sides until brown flipping with metal tongs.

Once roast is browned fill with water just below top of meat.

Peel and cut your onion and garlic cloves.

Add onion and garlic and place in pre heated oven for about 3 hours.

Check roast after about an hour and a half.
*make sure water level is still about half way up roast and place back into oven for duration of time.

After about 3 hours of cooking or until the meat is falling appart and very tender- take out of oven.

With metal tongs shred beef very finely.
Add 1 teaspoon of salt and about 10 rotations of cracked pepper.
Add 4 shakes of Worcestershire sauce.
Continue to break apart meat and incorporate salt, pepper and sauce very well.
Pick out any fatty pieces and discard.

Now it’s time to make your poboy!

Slice 6’’ of French bread in half and butter then toast.

Once bread is slightly browned:
•add a generous amount of mayonnaise to each piece.
•then a generous portion of roast beef, then topping with lettuce, tomato and pickle.

Since the 1920’s, Poboys have been a part of New Orleans’ culinary fabric. Whether it is shrimp, hot sausage, oyster or roast beef… In my humble opinion, there is no reason that someone in Boise, Idaho shouldn’t be able to enjoy such a classic staple in their own home without traveling to New Orleans.
However, we would love for everyone- from Boise to Bangor to come on down to NOLA and see what the rave is all about! Until then, try out my yummy recipe and please let me know what you think!