"Debris" Roast Beef Poboys -Pictures on Pg. 2

Do you have a crockpot?

That's how you're gonna have to do it.

Salt and pepper the roast, sear it in cast iron, then place the roast in the crock pot. You can add onion, celery, bell pepper and garlic at this point.

Use a gravy powder and add water if you don't have a good beef stock. Then set it on low and go to work. Come home, shred it up, and let it simmer for a little longer on the high setting.

At this point, cut your leidenheimer, pop in the oven for 45 seconds at 350°, slather with mayo, pickles, tomato, shredded lettuce, and Tabasco. Apply as much debris as you think you can handle. Don't be scared.

Get a stack of napkins, and take pics. Bump this thread later.

Hmmm, just saw that he's in Dallas

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I know it may sound stupid to order bread online but if I were him and wanted a good poboy I probably would.

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banh mi

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Missed this post. Good call baw.

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Salt and pepper the roast, sear it in cast iron, then place the roast in the crock pot.

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Then deglaze with water or stock and add the liquid to the crockpot.

i use the pioneer woman's recipe. Comes out nice. The key is to find a nice marbled chuck roast. Add extra garlic then the recipe calls for.


you dont need a crock pot, fwiw.

I use this one. Comes out great.

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That looks like exactly what I was looking for, thank you!


Are there any advantages to slow cooking in the oven vs. using the crock pot? Crock pot seems way easier/more energy efficient.

I'm always interested to see what "debris" is at these places.... It's just pot roast.
Real debris (at least in Acadia parish) is a mixture of a bunch shite many people don't want to eat. My great grandmother made it with liver, hearts and usually some roast. Although I'm pretty sure there were sweetbreads or some other shite in there I wouldn't have ate had I known.

Was always a great gravy though.... So the question is why do they call a pot roast po boy a "debris" po boy?

Is debris in NOLA just different?