All this Roast Beef Po Boy talk....

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I like chuck roast for more of a fall apart debris style

oven or crock pot would work

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I don't slice it. I'm a pot roast beef po boy guy.

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chuck roast
season it with salt, pepper, onion power, and garlic powder - maybe some Tony's or something like that, too.
put it in a cast iron pot or dutch oven
sear it
add garlic cloves, carrots, celery, chopped onion, rosemary, 4 cans of beef stock, some red wine.

Bring to a boil.

Cover and Turn down on low for about 8 hours.

It will fall apart when done.

Pull out all of the remains of the vegetables. They have a good flavor, so you could use them with mashed potatoes or something for another meal if you want.

Keep the roast in the gravy and pull it apart.

Take french bread from a local grocery store and pull some of the excess bread in the middle out. Toast it in the oven to get it crispy. You can even put some water on the outside before toasting to make it crispier.

Serve the roast beef, debris, and gravy with a little Blue Plate, lettuce, and tomato sliced.

I have done this at home and it ends up being one of the best roast beef po boys I've ever had. The bread is not perfect, but I can get it close enough by taking out some of the doughy middle and crisping it in the oven.

Also, the whole thing costs about what a RB po boy costs at Mahoney's or somewhere like that in NOLA, so I'm doing good.

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