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Started By
Message
Time For Some Roast Beef
Posted on 7/31/16 at 10:51 am
Posted on 7/31/16 at 10:51 am
Roast beef poor boys that is. Got about a 9.5 lb roast on right now for dinner tonight.
Stuffed with garlic and seasoned with sea salt, black pepper and garlic powder.
Browning nicely
On for slow simmering
Stuffed with garlic and seasoned with sea salt, black pepper and garlic powder.
Browning nicely
On for slow simmering
9
Posted on 7/31/16 at 10:56 am to Cajunate
What cut of beef is that?
Posted on 7/31/16 at 10:58 am to Degas
I believe it's a bottom sirloin roast.
Posted on 7/31/16 at 11:02 am to Cajunate
oops good. I'm interested in progress pics through the day. 
Posted on 7/31/16 at 12:53 pm to Cajunate
Nice cut. My roast beef poboys are top notch, too.... 
Posted on 7/31/16 at 12:56 pm to MardiGrasCajun
ok...care to fill us in as to how you achieve those?
Posted on 7/31/16 at 1:14 pm to Cajunate
Nate, please post the recipe!
Posted on 7/31/16 at 1:19 pm to Degas
I use this guy's recipe(s). It's easy and stellar, however I've tweaked mine over time to thicken the gravy more. Also, I'll add additional salt and pepper near the end of cooking. I also use his red beans and rice recipe. Again, after using his recipe a couple of times you can tweak them to achieve better results. I use a little bit of a corn starch/water mixture in the red beans at the end...not too much though. It's just a thickener.
New Orleans Style Roast Beef Poboys
Red beans...KILLER!
New Orleans Style Roast Beef Poboys
Red beans...KILLER!
Posted on 7/31/16 at 1:51 pm to Cajunate
Check out this recipe for me and lmk what u think.
Google images search "hope solo roast beef"
Google images search "hope solo roast beef"
Posted on 7/31/16 at 3:49 pm to Carson123987
I took a quick run out to New Orleans East and picked up some fresh out of the oven bread from Dong Phoung Bakery. Their meat pies are awesome!
Posted on 7/31/16 at 4:25 pm to Cajunate
Alright, so the roast is done. I went ahead and shredded it for sandwiches.
Here's how it looked before shredding. Tender, juicy and tasty.
Still some nice chunks in there. Not hungry right now. I'll make a poboy later.
Here's how it looked before shredding. Tender, juicy and tasty.
Still some nice chunks in there. Not hungry right now. I'll make a poboy later.
This post was edited on 7/31/16 at 4:30 pm
Posted on 7/31/16 at 4:38 pm to Cajunate
quote:
Time For Some Roast Beef
damn i thought OP was going post pics of his ex
Posted on 7/31/16 at 4:46 pm to Cajunate
shite, Nate. This is the second time you got me with a roast beef thread. I'm off the the store. I'll report back later.
Posted on 7/31/16 at 5:05 pm to Cajunate
quote:
poor boys
quote:
Cajunate
Looking good man. I used to do mine the same way except always used a chuck roast. But I suppose a lot of cuts would work fine when you're cooking it down to shredded texture.
Last roast I did, I tried a recipe that I kept seeing mentioned online. A lot of talk about how good it was so I gave it a shot. It's called Mississippi Roast. I'm sure it's been talked about on here (the recipe) but I've never seen it but anyway, it was phenomenal.
It's as easy as dropping the roast into the crock pot unseasoned, sprinkling the dry ingredients on top, placing a stick of butter on top of the roast then putting 5 or 6 pepperocinni peppers around the roast. I added about 1/4" of water into the crock pot then set it on high for 6 hours.
Removed the roast and reduced the gravy to thicken and added cracked black. Unbelievable.
Posted on 7/31/16 at 5:18 pm to Carson123987
Posted on 7/31/16 at 5:57 pm to MardiGrasCajun
That's it. I'm going soak some red beans.
Posted on 7/31/16 at 8:49 pm to CoachChappy
Hard to beat a sandwich made with fresh Dong Phoung bread!
You can't tell from these pictures but this was a delicious gravy running down your wrists meal!!!!
This post was edited on 8/1/16 at 8:30 am
Posted on 7/31/16 at 8:56 pm to Cajunate
No instapot no care
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