Classic Roast Beef Po Boy (Print)
Tender roast beef, savory gravy, and fresh veggies on a crusty baguette for a satisfying handheld meal.
# Ingredient list:
→ For the Roast Beef
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→ For the Gravy
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→ For Assembly
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# Directions:
01 - Preheat oven to 325°F.
02 - Pat the beef roast dry and season all sides with salt, pepper, garlic powder, onion powder, and thyme.
03 - Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
04 - Remove beef; add onions and garlic, sauté until softened, about 3 minutes. Return beef to pot.
05 - Add beef broth and Worcestershire sauce. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 hours, or until beef is very tender.
06 - Remove beef from pot and shred with two forks. Strain and reserve 1 cup of the cooking liquid.
07 - In a saucepan, whisk flour into the reserved cooking liquid over medium heat. Cook, stirring, until thickened, 3–5 minutes. Mix shredded beef into gravy; keep warm.
08 - Spread mayonnaise on the bottom half of each baguette. Layer with shredded lettuce, tomatoes, pickles, and generous portions of the roast beef with gravy. Add hot sauce if desired.
09 - Close sandwiches, press down gently, and serve immediately.
# Expert Tips:
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- The slow braised beef becomes impossibly tender, practically falling apart under your fork
- That homemade gravy soaked into the crusty bread creates the most incredible texture contrast
- It feeds a crowd and makes everyone feel like they're dining in the Quarter
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- Don't rush the searing step, that brown fond on the bottom of your pot is where half the flavor lives
- Let the beef rest for about 10 minutes after braising before shredding, it'll hold together better and absorb more liquid
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- Add a splash of that beef broth while reheating if the gravy gets too thick
- A little Creole mustard mixed into the mayo will absolutely change your life