- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What cut of meat do you use for your Roast Beef Po Boy and how do you cook it?
Posted on 6/10/24 at 3:28 pm
Posted on 6/10/24 at 3:28 pm
I generally try to find a Pot Roast and then put it in a slow cooker wrapped in foil for 16-18 hours on the lowest possible setting
7
Posted on 6/10/24 at 4:16 pm to sms151t
Chuck roast. Season and sprinkle with flour. Sear it in beef tallow then remove. Throw in onion and garlic. Once cooked down and all of the goodness on the bottom of the pot scraped, throw roast back in and almost cover in beef stock. Simmer with lid on for 3 hours, flipping it half way through. Shred the beef and thicken the gravy with cornstarch slurry. Simmer with lid off for another 30 mins.
I like to serve mine on gambinos French bread with mayo, shredded iceberg, fresh tomatoes, and lots of napkins.
I like to serve mine on gambinos French bread with mayo, shredded iceberg, fresh tomatoes, and lots of napkins.
Posted on 6/10/24 at 4:26 pm to sms151t
Chuck and you want to braise it. I like to roll it in flour then hit it with a hot cast iron skillet. Just a few seconds on each side. Then into a roasting pan. Beef stock about half way. I also cut little slits in the roast and stuff with garlic pods. Throw a couple of onions and a few by leaf around the roast then into a 350° over for 3-4 hours depending on the size of the roast. I like to remove the roast and let it rest for about 20 minutes on a cutting board while I make the gravy. I just make a simple roux then put it in the roasting pan until I get the thickness I life. Pull the roast apart, put back into the pan and back in the over for about 20 minutes.
Posted on 6/10/24 at 4:46 pm to CrawfishElvis
quote:
Chuck roast. Season and sprinkle with flour. Sear it in beef tallow then remove. Throw in onion and garlic. Once cooked down and all of the goodness on the bottom of the pot scraped, throw roast back in and almost cover in beef stock. Simmer with lid on for 3 hours, flipping it half way through. Shred the beef and thicken the gravy with cornstarch slurry. Simmer with lid off for another 30 mins.
I like to serve mine on gambinos French bread with mayo, shredded iceberg, fresh tomatoes, and lots of napkins.
this guy knows what he's doing
Posted on 6/10/24 at 5:01 pm to Carson123987
What cut does Bear's in Covington use? I love theirs and it's very thinly sliced. I usually make mine with leftover rump roast and that gravy, but I slice it cold to get the thin slices.
Posted on 6/10/24 at 6:15 pm to Gris Gris
quote:
but I slice it cold to get the thin slices.
That's the trick. Slice it cold and across the grain for the best results.
I prefer a sliced beef for making a roast beef sandwich instead of a pulled apart "debris" type sandwich.
I actually prefer a cold roast beef sandwich with just a little gravy on it as opposed to hot with a good bit of gravy. I don't really like eating a sandwich I need a roll of paper towels to be able to eat without making a huge mess.
Posted on 6/10/24 at 6:22 pm to sms151t
Judy Walker's recipe for RB PoBoy...
I followed this a few times and it's good..
ETA.. I did see someone advised to slice the beef cold.. That works well and also refrigerate the gravy to get the fat to the top and scrap it out..
I followed this a few times and it's good..
ETA.. I did see someone advised to slice the beef cold.. That works well and also refrigerate the gravy to get the fat to the top and scrap it out..
This post was edited on 6/10/24 at 6:25 pm
Posted on 6/10/24 at 10:29 pm to gumbo2176
quote:
I actually prefer a cold roast beef sandwich with just a little gravy on it as opposed to hot with a good bit of gravy. I don't really like eating a sandwich I need a roll of paper towels to be able to eat without making a huge mess.
I don’t prefer cold, but I prefer thin sliced. I prefer dipping in gravy. Falling apart isn’t my preference.
Posted on 6/11/24 at 12:32 am to sms151t
Bottom round
Posted on 6/11/24 at 1:14 pm to CrawfishElvis
quote:
thicken the gravy with cornstarch slurry
Everything you said is spot on except this. Try making a roux next time (I do a butter roux for this) and use that to thicken it. I find it makes a much better end product. One more suggestion: reduce some red wine with that onion/garlic sauté before adding your roast and stock in. It makes a killer gravy.
Posted on 6/11/24 at 1:55 pm to sms151t
This isn't something I do on purpose. I just make beef poboys out of whatever cut I cooked that week. Could be chuck, tri-tip, picanha or brisket.
Posted on 6/11/24 at 4:07 pm to BigDropper
quote:
Bottom round
Anything from the hind is going to be leaner than the chuck. It will work but not preferred. Get a chuck roast, braise, remove from cooking liquid. Make a gravy with the liquid, pick the roast, then add the meat back
Posted on 6/11/24 at 4:29 pm to Midget Death Squad
quote:
Everything you said is spot on except this. Try making a roux next time (I do a butter roux for this) and use that to thicken it. I find it makes a much better end product. One more suggestion: reduce some red wine with that onion/garlic sauté before adding your roast and stock in. It makes a killer gravy.
Spot on
Posted on 6/11/24 at 4:58 pm to Midget Death Squad
quote:
Try making a roux next time
Thanks for the suggestion. Will try this next time. How dark do you normally go?
Posted on 6/11/24 at 7:35 pm to Germantiger001
quote:Doesn't matter if it's soaked in gravy.
Anything from the hind is going to be leaner than the chuck. I
Leaner typically equates to dryer, but in this application it's not important. I like bottom round because I get larger cross sections/ slices.
I season overnight, roast at 500°F until sufficiently brown, remove and rest, slice thin, then braise the slices in the gravy. Comes out perfect for my liking.
Posted on 6/11/24 at 8:03 pm to BigDropper
I like using a rump roast… stuff it with onion garlic some black pepper and some L&P… then add some water or beef stock and cook slow….brown it first on all sides and then cut and stuff
Posted on 6/11/24 at 8:12 pm to sms151t
Thanks...I have been watching roast beef poboy videos on YouTube all night!
The Cajun Ninja's looks good so does all 3 of the Smokey Ribs BBQ video.
The Cajun Ninja's looks good so does all 3 of the Smokey Ribs BBQ video.
Posted on 6/11/24 at 10:12 pm to JodyPlauche
quote:
The Cajun Ninja's looks good
Can’t go wrong with the ninja!
Posted on 6/11/24 at 11:58 pm to CrawfishElvis
Not too dark. I do a butter roux and bring it to a light brown. I don’t want a dark smoky roux to overpower the other flavors I’ve built up.
Posted on 6/12/24 at 5:28 pm to sms151t
Chuck roast, season and add a small bit of flour and corn starch mixture, brown all sides, add a mixture of beef broth, roux, wine and Worcestershire , and hot sauce to more than cover the roast. Then, add 2 medium onions, bell peppers, garlic, carrots, thyme and onion tops, cover and bake for 4-6 hours, depending on the size of your roast. Pull it out when it breaks apart very easy.
Let it rest, separate the gravy from the meat, either pull apart or slice the beef (if you can from it being so tender) and pass the gravy through a larger mesh screen (I like some pieces). Slightly toast your French bread, mayo, beef, au jus, cheese and thinly shredded cabbage... Have a cup of au jus to dip.... enjoy
You can also add some thinly sliced honey ham with the roast beef if you want a combo.
Let it rest, separate the gravy from the meat, either pull apart or slice the beef (if you can from it being so tender) and pass the gravy through a larger mesh screen (I like some pieces). Slightly toast your French bread, mayo, beef, au jus, cheese and thinly shredded cabbage... Have a cup of au jus to dip.... enjoy
You can also add some thinly sliced honey ham with the roast beef if you want a combo.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News