Crock Pot Easy New Orleans Roast Beef Po Boy Recipes

NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY

Steps:

• MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don't be afraid to let the roast get very brown - this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.

SLOW COOKER ROAST BEEF PO-BOYS

Steps:

• Pat the beef dry with paper towels and season both sides with the creole seasoning.
• Heat a heavy skillet over medium-high heat. Add the oil to the pan.
• Place the roast in the pan and sear until golden brown on both sides; about 8 minutes per side. Remove the roast from the pan and transfer to a plate.
• Place the sliced onions, celery and carrots in the bowl of the slow cooker.
• Put the roast on top of the vegetables.
• Using the tip of a sharp knife, make five small slits about 1-inch deep all over the roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.
• Add the beef broth, salt, pepper and bay leaf to the slow cooker and cover with the lid. Cook on low for 8 hours or high for 4 hours.
• *TO ASSEMBLE*
• Spread a generous amount of mayonnaise on both pieces of bread. Top with shredded meat and gravy. Serve with shredded lettuce and tomatoes, if desired.

SLOW COOKER ROAST BEEF PO'BOYS WITH DEBRIS GRAVY

Steps:

• 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.

ROAST BEEF PO' BOY WITH DEBRIS GRAVY RECIPE

Steps:

• Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
• Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don't use much.
• Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
• Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
• For the Debris Gravy:.
• Mix the flour, water/stock and seasoning in a jar or container to thoroughly mix all the ingredients, you don't wants lumps of flour so shake it like crazy.
• Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid. Heat the liquid/bits until boiling, no slowing add in the flour slurry mixture until you reach the desired thickness, may need to add more stock/water if it gets too thick.
• For the Po' Boy:.
• New Orleans Style French Bread (Po' Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
• Shredded Lettuce (or Cabbage a la Mothers).
• Mayonnaise.
• Roast Beef (see above).
• Debris Gravy.
• Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the "sliced" Beef. Drown the beef with Debris Gravy.
• Grab a stack of napkins, a cold beer and enjoy!