About to put a roast in the oven for po'boys - what temp?

I still do it old school on the stove in a cheap roasting pan. Fill it a little less than half way with 2 parts water and beef stock. Brown the roast on all sides in a separate pan then put in the roaster, cover and let it go for 2-3 hours on medium-low heat until fork tender. Remove roast and add flour to the braising liquid to thicken up for the gravy. I don't like slices and I'm not a fan of shredded roast. I like big chunks, lots of gravy and lots of mayo.

I would use a crock pot.

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but if you want to slice it for roast beef



who would want to do that

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I would. I love very thinly sliced homemade roast beef on poboys with some gravy. I always have some debris from the slicing and put a little of that on top of the slices and I warm the slices in a bit of gravy, too. I love Bear's poboys on the Northshore because the meat is very thinly sliced. It's my favorite.

I'm currently doing a 24 sous vide roast. Cant wait to try it tonight.

How did it come out and what cut of beef did you use?