Roast Beef Poboy

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add a can of cream of mushroom soup

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This makes the dish.

Buy a good chuck or I like the big bottom round at Sams. Season with salt and pepper and lightly dust with a little flour. Sear all sides on top of stove in large dutch oven. Remove from pan and add a half cup wine to pan and deglaze making sure you scrub all the bits from the pan. Add more wine if necessary and it doesn't matter what kind of wine.

Add roast back to pan and add liquid (wine, water, chicken stock, beef stock or any combination of to about half way up the roast. I add beef base at this point. Cover and put in oven at 350 for an hour, remove from oven and turn roast. Add liquid if needed to keep about half way. Do this every hour for about 4 hours or until it is really fork tender. Remove from pan and check the gravy. If too thick add liquid or to thin add little flour made into a paste or cornstarch or Wondra Flour to desired thickness. Check for seasonings and adjust. Add a couple tablespoons of butter and stir in for a little richness and sheen. Then you can slice or pull apart roast and add back to gravy. Use a fork to add to your bread then spoon gravy.

If you want to throw a can of mushroom soup who gives a shite? Just add it with all the rest and keep going. Use a cream of onion or celery if you want. I don't on this but I imagine it would cook about the same.

Parasol’s Style Roast Beef Po Boy Recipe

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This makes the dish.

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Yummy.