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Started By
Message
How to make a great Roast Beef Po Boy?
Posted on 10/20/15 at 1:24 pm
Posted on 10/20/15 at 1:24 pm
Now that I will be off and running with the red beans and rice, I'd like to know how to make a good roast beef po boy.
First, I know that I won't be able to get the bread, it has to come from NOLA etc.
But I can probably make do with the bread if I can get the roast beef down. I stinkin' love those things.
First, I know that I won't be able to get the bread, it has to come from NOLA etc.
But I can probably make do with the bread if I can get the roast beef down. I stinkin' love those things.
13
Posted on 10/20/15 at 1:27 pm to Tigertown in ATL
You could get by with banh mi bread. I make a killer RB but I use a crockpot so I can't posted it here without getting bashed.
Posted on 10/20/15 at 1:30 pm to TigerWise
quote:
I use a crockpot
I'm all for that.
Here's an idea.
edit your post to say: "Here is a crockpot recipe, but since crockpots suck, use it at your own risk"
Posted on 10/20/15 at 1:30 pm to Tigertown in ATL
quote:
First, I know that I won't be able to get the bread, it has to come from NOLA etc
This is just me but I'd rather get the roast beef right.
Getting the inside ingredients correct is more important to me than having a specific bread.
Posted on 10/20/15 at 1:31 pm to Deactived
quote:
Getting the inside ingredients correct is more important to me than having a specific bread.
I agree. The Banh Mi bread is a good idea too.
Posted on 10/20/15 at 1:33 pm to TigerWise
i mean, the basic science makes a crockpot no different then using an oven or a stove. people are dumb
OP, check out the pioneer woman's chuck roast recipe. That's what I loosely go on. Pulls apart nicely into the debris style i like.
I dont like the red wine in mine, and i add several cloves of garlic
OP, check out the pioneer woman's chuck roast recipe. That's what I loosely go on. Pulls apart nicely into the debris style i like.
I dont like the red wine in mine, and i add several cloves of garlic
This post was edited on 10/20/15 at 1:44 pm
Posted on 10/20/15 at 1:46 pm to Deactived
quote:
Getting the inside ingredients correct is more important to me than having a specific bread.
I agree, mostly. I can handle a thicker/sturdier bread (like a hoagie roll), but even good NOLA french bread won't redeem bad beef (chewy/tough, flavorless,etc)
Posted on 10/20/15 at 1:56 pm to Tigertown in ATL
Just get some Manda's roast beef. Taste the rainbow.
Posted on 10/20/15 at 2:32 pm to Tigertown in ATL
I use this one probably once a month.
LINK
Comes out amazing each time.
French bread from Publix heated in the oven is about the best bread I can get around here.
LINK
Comes out amazing each time.
French bread from Publix heated in the oven is about the best bread I can get around here.
This post was edited on 10/20/15 at 2:32 pm
Posted on 10/20/15 at 2:34 pm to BoogaBear
I prefer a rump to a chuck roast .
Posted on 10/20/15 at 2:37 pm to BoogaBear
I just had a roast beef po boy on Saturday at Chimes and now I want one already. 
Posted on 10/20/15 at 2:38 pm to KyrieElaison
We typically get what's on sale at Publix. Follow the rest of the recipe though. Meat we change up.
Posted on 10/20/15 at 2:40 pm to Tigertown in ATL
Posted on 10/20/15 at 2:50 pm to Tigertown in ATL
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
Eat
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
Eat
This post was edited on 10/20/15 at 2:51 pm
Posted on 10/20/15 at 2:56 pm to TIGERFANZZ
quote:
Eat
I've got this part down.
Posted on 10/20/15 at 3:00 pm to Fll Tiga
Both recipes look pretty good. Although i would have to use something other than cream of mushroom or my family won't eat it.
Posted on 10/20/15 at 3:53 pm to KyrieElaison
quote:
I prefer a rump to a chuck roast .
Same. I prefer the roast beef to be thinly sliced with a bit of debris. I remove it from the gravy, refrigerate and then thinly slice which results in some finer debris.
Posted on 10/20/15 at 3:55 pm to TigerWise
quote:
You could get by with banh mi bread.
Great advice, NOLA's Italian "French" bread perfected by German bakers is very similar to Banh Mi bread.
Posted on 10/20/15 at 3:56 pm to Gris Gris
I prefer rump also and I don't like slices or debris. I like pulled big chunks for some reason. That's the way my maw maw always did it so that's what I always do.
Posted on 10/20/15 at 3:58 pm to TigerWise
quote:
You could get by with banh mi bread. I make a killer RB but I use a crockpot so I can't posted it here without getting bashed.
I like crock pot roast more than any other kind I've made. I'm sure I could get similar results in my dutch oven, but I just hadn't had luck yet. Love a crock pot roast.
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