Roast Beef Po' Boys
By Rebeccah MarstersPublished on August 22, 2013
Time
25 minutes
Yield
Serves 6
Ingredients
Before You Begin
Toast rolls on a baking sheet in a 400-degree oven for 5 to 10 minutes.
Instructions
- In large saucepan, bring meat and gravy to boil over medium heat. Remove from heat and season with salt and pepper to taste.
- Spread insides of rolls evenly with mayonnaise. Divide meat and gravy evenly among rolls, then top with tomatoes, lettuce, and pickles. Serve.
Time
25 minutesYield
Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To cook once and eat twice, we start with a hefty chuck roast. We tie half of it up into a roast and break the other half down into chunks. After seasoning all the meat with our all-purpose mixture of salt, pepper, onion, and garlic and browning it in stages on the stovetop, we roast it in the oven, giving the cubed meat a head start to achieve fall-apart tenderness. We cook the tied roast to medium and then slice it and serve it with creamy horseradish sauce. Then we mash the cubed meat into tender shreds and serve it with gravy for a messy, delicious, New Orleans–style po’ boy sandwich the next night.
Before You Begin
Toast rolls on a baking sheet in a 400-degree oven for 5 to 10 minutes.
Instructions
- In large saucepan, bring meat and gravy to boil over medium heat. Remove from heat and season with salt and pepper to taste.
- Spread insides of rolls evenly with mayonnaise. Divide meat and gravy evenly among rolls, then top with tomatoes, lettuce, and pickles. Serve.
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