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Secrets to a great Pot Roast for Po-Boys?
Posted on 5/17/13 at 12:48 pm
Posted on 5/17/13 at 12:48 pm
I think the technique is pretty standard... some version of season, brown, slow cook till it shreds...
Any special ingredients or steps that you think set's yours apart?
edit to add... I add some beef stock or broth to the drippings as a base for the gravy. Also like to saute my garlic in the pan drippings as opposed to stuffing whole cloves into the meat
Any special ingredients or steps that you think set's yours apart?
edit to add... I add some beef stock or broth to the drippings as a base for the gravy. Also like to saute my garlic in the pan drippings as opposed to stuffing whole cloves into the meat
This post was edited on 5/17/13 at 12:51 pm
3
Posted on 5/17/13 at 1:15 pm to dpd901
I think you need to realize that the gravy is all-important. After hours of cooking, the meat has given up its best to the juice. if you don't want the gravy to make the bread soggy, thicken it up a bit with some flour or cornstarch.
Posted on 5/17/13 at 1:17 pm to Stadium Rat
I like cornstarch for my RB gravy. Quality bread is a must.
Posted on 5/17/13 at 1:52 pm to dpd901
Low and slow for maximum juices.
Posted on 5/17/13 at 2:12 pm to Gris Gris
It's the bread as much as anything IMO
Posted on 5/17/13 at 3:04 pm to dpd901
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