roast beef for poboy recipe

Black iron or heavy bottom pot with a lid. 2-3 lb chuck roast.

Preheat oven to 300. season roast liberally with your favorite cajun seasoning. on the stove, heat a little oil in the pot on medium. Brown the roast on all sides and remove. Saute 1 diced onion and 8 minced garlic cloves until translucent and soft. Remove from heat and return roast to pot. Dissolve 5 bouillon cubes in 5 cups of water. Add to pot. Add a tablespoon of worchestershire sauce, and 3 dried bay leaves. Cover and cook in the 300 degree oven for 2.5 hours. After 2.5 hours, shred the roast, and thicken the gravy either by sprinkling flour and whisking vigoursly, or stir in some Tony's gravy mix in the yellow can. Return to oven for 30 more minutes or so. This is a great recipe for poboy roast beef. Let me know how you like it.

rired is dead on with parasols. however go to wwltv.com then 'frank davis' he has one there that is easier and almost as good. only thing i might add is once finished let it sit for 30-40 mins before uncovering. it's killer!

my seared then crockpot roast came out perfect, but since we live in Southeast Texas, no good poboy bread to be found. my wife bought little hawiian sweet rolls we made badass little roast beef sliders.. meat, provolone, cabbage, top with gravy (no mayo for me)

i know I'm about to get a lecture from the food board but what the hell, it was good.

I was always brought up with lettuce on my po-boy, but after discovering shredded cabbage, I'm never going back.

you got to go cabbage.. ill take red

If I want slices I go Rump if I want debris I go with chuck. I hate cabbage in general so I dont go that route.

I can get debri with my rump roasts, but you're right about the slices. I prefer thin slices and then I make a little debris for a topping.

Sometimes, I don't want the roast in a bunch of gravy. I will dip it in the gravy so the PB holds together and I still get the benefit of the gravy.