Best type of roast for nola style poboys...

Steamship round.

Steamship round does well if you want to slice it. Chuck if you like the pot roasted. My third choice is rump.

If you are cutting down on fat just remove the fat. Skim it after it renders and remove it.

If you want something different make short rib or tongue po boys. I did beef cheek tacos the other day.

Rump

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Thin shaved Manda's Cajun Roast Beef is a life changer on a poboy. Not NOLA style I know, but good stuff on the right bread.

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The Villager Tavern in Nashville is a cool little dive bar owned by a Nola transplant.

But Their roast beef poboy is basically crappy grocery store sliced roast beef heated in a crock pot and served on a hoagie roll.

Boneless sirloin tip is what I like to use.
Below is a post on what I do.

The other day I took a roast I bought specifically for making roast beef for poor boy sandwiches and trimmed it up a bit of fat. It was about a twelve pound bonelsss sirloin tip.



Next I cut slits in it and stuffed fresh garlic in each slit. Probably about 18 cloves of garlic. I also seasoned the outside with black pepper, sea salt and granulated garlic.



Next up was searing it on all sides in the big Le Creuset cast iron pot with olive oil.



After searing it I added enough water to come up less than halfway up the roast, covered it with the lid and into the oven at 275 degrees for a braising for several hours. I don't usually have a specific time limit, just until it's tender and juicy. When done I put it on top of the stove to cool. I wasn't doing anything further with it that day as I like to let it cool before slicing so when cool enough the whole pot went into the fridge.

Fast forward to yesterday and I removed the roast from the gravy to let it drain for slicing. Meanwhile I skimmed off the fat that had hardened and cooked the gravy down to thicken it a bit. So, I sliced the roast and I may have let it cook too long because it was soo.... tender it fell apart. No problem with that because it's still as awesome as it can be!

The gravy heating up for a simmer to thicken.



After adding the meat back to the liquid it makes it a little bit thicker so it came out perfect.



So after a run to the Dorignac's for a fresh loaf of French Bread I felt like having a little roast beef poboy. Nothing fancy, just mayo, yellow mustard and pickles.



Wow! Perfectly seasoned! Great beefy flavor and a hint of melted garlic flavor.

Mmmmm.........

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Does it have that cool iridescent sheen that Manda's gets?

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what the hell is that anyway?
deli sliced roast beef makes me want to hurl just smelling it

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Does it really need the water?

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I add the water to make sure I have a lot of gravy. Never goes to waste and more is better than not enough.

Nothing better than a good chuck. Rump or Sirloin will do though