re: Roast beef poboy

There are 2 secrets to good debris style roast beef poboys.

1. Get the right bread. You want a crusty, stiff bun that can handle the au jus.

2. Using a chuck roast with your favorite recipe in a crock pot or Dutch oven until it falls apart. Do not try to use rump or round or sirloin or anything else. It must be chuck and it must be simmered all day.

Personally, I use my regular roast and rice and gravy recipe, I just cook it longer than usual by throwing it in a crockpot all day after the browning and deglazing phase.

Before I serve it, I will separate some of the fat, not all, and then add a little beef broth if I need some volume. I then split and butter the bread and smear a little Mayo on it before I add provolone cheese and broil it until it is toasted and melty. Pile on beef, lettuce, tomato, and more Mayo.

Make the beef taste good and keep the rest simple.