Hot Roast Beef Sandwich Po Boy Style Recipes

HOT ROAST BEEF SANDWICH | PO BOY STYLE

Steps:

• Pat the roast dry with a paper towel and sprinkle with seasoning and 2 tablespoons of flour. Rub all over to evenly adhere.
• Add the oil to a very large, rimmed sauté pan or Dutch oven over medium-high heat and allow to come to temperature. Add the roast to the pan and sear for about 4 minutes on both sides, or until it develops a nice crust. Remove from the pan and set aside on a plate.
• Reduce the heat to medium, add the diced onion to the pan and sauté, stirring often. Cook the onion for 3-4 minutes, or until just softened. Sprinkle the remaining 2 tablespoons of flour over the onions and stir to coat.
• Add about half of the beef broth one big splash at a time, stirring until completely incorporated after each addition. Once half of the broth has been incorporated, add the salt and pepper and allow to come to a simmer. Simmer for a few minutes, or until thickened slightly.
• Add the beef, along with all of its juices, to your slow cooker. Pour over the sauce, along with the remaining broth. Set your slow cooker on the high heat setting and cover. Cook for 4 hours, then remove the beef and shred it. Add the shredded beef back to the slow cooker, and continue to cook (uncovered) for 1 1/2 hours more, stirring occasionally.
• Cut your bread for sandwiches (if necessary). If you'd like to toast your bread, preheat the oven to 400°. Once the oven comes to temperature, place the bread on a baking sheet and bake for 4 minutes or until lightly toasted.
• Remove bread from the oven, slather with mayonnaise (if using), add a generous serving of shredded roast beef and desired toppings. Serve and enjoy!

HOT ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

ROAST BEEF PO-BOY SANDWICHES

Steps:

• Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Combine half the garlic, 1 cup of the onion (mince this finely), and 1/2 teaspoon of the black pepper, and push this mixture into the slits you've made for the salt pork. Press salt pork into the beef and tie it securely, trying to make the shape of the roast as even as possible for even cooking.
• In a pot broad and deep enough to hold the roast with room to spare for all the braising liquid, melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots, celery, parsley and thyme to the pot, cooking until the onions are limp. Add wine and enough hot beef stock or water to nearly cover beef. Add bones. Cover pot and simmer 4 hours, until beef is very tender.
• Remove beef from pot to another dish that will hold dripping juices. Raise heat under liquid and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast so it doesn't dry out.
• Remove salt pork strips from beef and slice it as best you can (it will fall into chunks and shreds; the smaller you shred it, the more it'll be like the legendary "debris"), putting the pieces into a separate serving or storage dish. Strain the gravy, season it to taste with salt, freshly ground pepper and optionally a small pinch or two of cayenne and pour it over the beef. There should be about a quart of gravy. The resulting mixture should be sloppy, luscious and profoundly beefy.
• Serve on fresh, crisp crusted New Orleans-style French bread -- average po-boy size is at least nine inches. Make sure the French bread (a good baguette will do) is not chewy. The bread must be crispy on the outside and light on the inside. Serve your roast beef po-boys dressed (with lettuce, tomatoes, pickles, etc.) or with nuttin' on it, but "mynez" (mayonnaise, that is) really is a must. I like mixing plenty of horseradish into my mayonnaise, by the way. Optionally, you could serve this as a plate lunch or dinner with vegetables and potatoes as well.

PARASOL'S ROAST BEEF PO' BOY SANDWICH

Steps:

• 1. Trim the beef of any excess fat and cut into large chunks. Place the beef into a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 1 hour or so. Remove the meat and place it into the fridge, reserving the broth.
• 2. In a separate pot, bring 4 cups of the broth to a boil. Whisk in the flour a little bit at a time until well blended and no lumps remain. Next whisk in the garlic powder, salt, pepper, oil and Kitchen Bouquet until well blended. Reduce heat to a simmer and cook the gravy for about 20 minutes. Add more salt, and pepper if necessary.
• 3. Preheat the oven to 350°F Slice the cold beef into very very thin slices and against the grain if you can. Place the beef slices in a baking pan and cover with the gravy. Cook for 30 to 45 minutes or until the beef is so tender it just falls apart. Keep the oven on.
• 4. To make the Po' Boys, line both side of the bread with mayonnaise and Creole mustard. Then pile on the beef / gravy mixture, then the lettuce, then the tomatoes (maybe a little salt and pepper) Flip the top piece of the bread on and put the whole thing into the oven for just a couple of minutes or until the bread is a bit crispy and toasty.