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Started By
Message
anyone have a hot roast beef poboy recipe
Posted on 9/5/19 at 7:53 am
Posted on 9/5/19 at 7:53 am
I was going to make a hot roast beef station for Saturday. Any good recs on making the beef in a crockpot?
2
Posted on 9/5/19 at 8:21 am to LSUvegasbombed
I use the Mississippi roast recipe, with a few alterations, and it always turns out great. You can make a killer gravy with the juices after cooking.
Posted on 9/5/19 at 11:23 am to LSUvegasbombed
Stuff chuck roast with sliced garlic that’s been salted and peppered. Season roast with salt and pepper.
Seat roast 4-5 minutes each side and on edges.
Put in crockpot along with one can of beef broth & pack of onion soup mix.
Cook 10-12 hours.
Take out and shred roast up.
Take drippings and make gravy in a pot with thickening agent. Add garlic powder, salt, pepper as needed. Figure feeding 6-8 adults on this.
Once boiling add meat back in and set to simmer. Let it cook down as long as you want. Can make it chunky or shred it up real fine.
Good to go. And feeds about 6-8
Seat roast 4-5 minutes each side and on edges.
Put in crockpot along with one can of beef broth & pack of onion soup mix.
Cook 10-12 hours.
Take out and shred roast up.
Take drippings and make gravy in a pot with thickening agent. Add garlic powder, salt, pepper as needed. Figure feeding 6-8 adults on this.
Once boiling add meat back in and set to simmer. Let it cook down as long as you want. Can make it chunky or shred it up real fine.
Good to go. And feeds about 6-8
Posted on 9/5/19 at 12:58 pm to the paradigm
As paradigm said:
Use the Mississippi roast recipe but instead of ah jus mix, use Lipton onion soup mix. Also, cook the chuck for 10 hours and it will turn to debris. It is messy as hell but makes the best roast beef poboys.
Don’t forget the lettuce/mayo/tomato, provolone cheese, and the good stiff poboy bread.
Oh. And napkins. Don’t forget the napkins.
Use the Mississippi roast recipe but instead of ah jus mix, use Lipton onion soup mix. Also, cook the chuck for 10 hours and it will turn to debris. It is messy as hell but makes the best roast beef poboys.
Don’t forget the lettuce/mayo/tomato, provolone cheese, and the good stiff poboy bread.
Oh. And napkins. Don’t forget the napkins.
Posted on 9/5/19 at 1:01 pm to the paradigm
quote:
I use the Mississippi roast recipe, with a few alterations,
What are your alterations? I add a chopped onion, garlic, mushrooms, black pepper and some beef broth
Posted on 9/5/19 at 1:05 pm to jchamil
will 2 4-5lbs roast fit in a large crock pot?
Posted on 9/5/19 at 1:16 pm to Jibbajabba
quote:
Use the Mississippi roast recipe but instead of ah jus mix, use Lipton onion soup mix
Ding, ding ding!
Posted on 9/5/19 at 1:53 pm to OTIS2
My mom is from Chicago and done an "Italian Beef" that is basically the Mississippi Roast recipe, does fantastic Po-boys:
Roast
1 can Cream of Mushroom soup
1 can Golden Mushroom Soup
1 can French Onion Soup
1 packet italian dressing dry mix
Throw it all in a crock pot and in 8-10 hours you are ready to go. Gravy is made already in the process, but you could thicken it up if you want it real thick. Don't add water or anything else to it.
Roast
1 can Cream of Mushroom soup
1 can Golden Mushroom Soup
1 can French Onion Soup
1 packet italian dressing dry mix
Throw it all in a crock pot and in 8-10 hours you are ready to go. Gravy is made already in the process, but you could thicken it up if you want it real thick. Don't add water or anything else to it.
Posted on 9/5/19 at 2:01 pm to baldona
That makes 1 preserved beef!
This post was edited on 9/9/19 at 11:18 am
Posted on 9/8/19 at 8:23 pm to NOLATiger71
1- 4 to 5 pound shoulder roast
1- packet of powdered ranch dressing
1- packet of au jus or brown gravy mix
1- packet of onion soup mix
2- small can of diced green chilies
Whisk together the ingredients in enough water to come up about an inch below the top of the roast in the crockpot. Set the crockpot to low for 8-9 hours. Remove the roast and strain out the solids. Mix together 2 to 3 tablespoons of cornstarch with 1/2 cup of the strained liquid and return to the rest of the strained liquid. Pour it all back into the crockpot and put it on high until it begins to simmer and thicken up into gravy. You can either chill the beef and slice it thin, or shred it and return it into the crockpot on warm with the simmering gravy. Just did it last night for the UT/LSU game and it was great.
1- packet of powdered ranch dressing
1- packet of au jus or brown gravy mix
1- packet of onion soup mix
2- small can of diced green chilies
Whisk together the ingredients in enough water to come up about an inch below the top of the roast in the crockpot. Set the crockpot to low for 8-9 hours. Remove the roast and strain out the solids. Mix together 2 to 3 tablespoons of cornstarch with 1/2 cup of the strained liquid and return to the rest of the strained liquid. Pour it all back into the crockpot and put it on high until it begins to simmer and thicken up into gravy. You can either chill the beef and slice it thin, or shred it and return it into the crockpot on warm with the simmering gravy. Just did it last night for the UT/LSU game and it was great.
This post was edited on 9/8/19 at 8:43 pm
Posted on 9/9/19 at 10:45 am to Jibbajabba
quote:
Don’t forget the lettuce/mayo/tomato, provolone cheese, and the good stiff poboy bread.
This makes a world of difference! I also add horseradish mayo for a little zing.
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