Anyone have a go to RB poboy recipe they use?

There was a recent thread not long ago of someone will search. I'd do it but on mobile.

Secret is in the bread, toast it in the oven about 4 minutes at 425-450.

Instead of roast beef I'd cook some white beans, goes better with jambalaya and fried fish.

also done this for great roast beef poboys with debris:

3-4lb boneless beef shoulder roast
Season it however you like
Brown on all sides in a #12 black pot (cause that's my roast cooking pot)
Preheat oven to 250
Once roast is browned, add beef stock (cover 3/4 of the roast), baby carrots, & quartered onions
Cover & put in oven for 3-4 hrs, check liquid every 1.5 hours, you probably won't need to add any liquid
Take roast out & let set in a deep dish
Put pot on stove, scrape all of that goodness & boil gravy down to the consistency you like. Some people may take out the veggies & purée & add back to gravy, I don't bother because after they've been cooked that long, with enough stirring they break down
Shred roast
I like to sauté some red & yellow peppers in a little of the gravy to add to the sandwich
Slice French bread, load it up, apply peppers & cheese of choice, put under broiler

Here is a thread I started on this a while back. I kind of mixed that Nola cuisine recipe with Emeril's and they came out perfectly. I agree, finding the right bread is the hardest part.

LINK

Dong Phuong Bread FTW