Classic Roast Beef Po Boy (Print)
Tender braised beef and savory gravy with fresh toppings nestled in crusty French bread.
# Ingredient list:
→ For the Roast Beef
01 - 1.5 lbs beef chuck roast
02 - 1 tbsp vegetable oil
03 - 2 cups beef broth
04 - 1 cup water
05 - 1 medium onion, sliced
06 - 2 cloves garlic, minced
07 - 1 tsp kosher salt
08 - 1/2 tsp black pepper
09 - 1/2 tsp dried thyme
10 - 1/2 tsp dried oregano
11 - 1/2 tsp paprika
12 - 1 bay leaf
→ For the Gravy
13 - 2 tbsp all-purpose flour
14 - 2 tbsp unsalted butter
15 - 2 cups strained beef cooking liquid
→ For the Sandwich
16 - 4 8-inch loaves French bread or hoagie rolls
17 - 1 cup shredded lettuce
18 - 2 medium tomatoes, sliced
19 - 1/2 cup dill pickle slices
20 - 1/4 cup mayonnaise (optional)
21 - Hot sauce, to taste
# Directions:
01 - Preheat oven to 325°F.
02 - Pat beef chuck roast dry and season with salt, pepper, thyme, oregano, and paprika.
03 - In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
04 - Add sliced onion and garlic; sauté 2 minutes.
05 - Pour in beef broth and water. Add bay leaf. Bring to a simmer, cover, and transfer to oven. Braise for 2–2.5 hours, or until beef is fork-tender.
06 - Remove beef from pot and shred with two forks. Set aside.
07 - Strain and reserve 2 cups of the braising liquid for gravy.
08 - For the gravy: In a saucepan, melt butter over medium heat. Whisk in flour and cook, stirring, for 2 minutes.
09 - Gradually add strained beef cooking liquid, whisking constantly to avoid lumps. Simmer until thickened, about 5 minutes.
10 - Return shredded beef to gravy and stir to combine.
11 - Slice French bread loaves lengthwise. Optional: Spread mayonnaise on the inside of each loaf.
12 - Pile the hot roast beef with gravy onto each loaf. Top with shredded lettuce, tomato slices, and pickles.
13 - Add hot sauce if desired. Close sandwiches and serve immediately.
# Expert Tips:
01 -
- The beef becomes impossibly tender after slow braising, practically melting into the gravy
- This is the kind of sandwich that demands you abandon utensils and embrace the mess
02 -
- Do not rush the searing step, as those browned bits are where the deep flavor develops
- Letting the beef rest in the gravy for even 10 minutes before serving makes it incredibly juicy
03 -
- Skim any excess fat off the cooking liquid before making the gravy for a lighter result
- If the gravy seems too thick, add a splash of the reserved cooking liquid