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New Orleans Roast Beef Debris Po Boy |

New Orleans Roast Beef Debris Po Boy

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  • Author: Roz | La Bella Vita Cucina



For the Roast Beef

  • 34 lb. chuck roast with lots of fat
  • 12 cloves of garlic, peeled, cut in half
  • Sprinkling of Creole seasoning
  • Cracked black pepper
  • 1/2 stick of butter (or use 4 Tbsp. Extra Virgin Olive Oil)
  • 1 medium yellow onion, diced
  • 1/2 cup all-purpose flour
  • 1/2 cup warm water
  • 1 teaspoon “Better Than Bouillion”(beef flavor) or canned beef broth
  • 3 cups water
  • (4″ long) fresh thyme sprigs, stem removed (or used dried thyme, preferably French Thyme)
  • 2 bay leaves
  • 1 tsp. Worcestershire Sauce
  • Optional: 1/2 tsp. A-1 Sauce, and/or 1/2 tsp. Kitchen Bouquet)

For the Po’ Boy Add-Ons (to be “Fully Dressed”):

  • Either New Orleans French bread or high-quality French bread
  • Mayonnaise or Miracle Whip
  • Shredded iceberg lettuce (1 – 2 heads of lettuce)
  • 6 ripe large tomatoes, sliced
  • Sliced dill pickles

OPTIONAL, and good:

  • Sliced Fontina, Provolone, Havarti, Mozzarella, or Pepper Jack cheese
  • Roumalade sauce
  • Creamy horseradish Sauce
  • Pepperoncini peppers / Banana peppers
  • Louisiana hot sauce


For the Roast Beef and Debris Gravy

  1. Melt butter in heavy pot
  2. Season chuck roast all over however, you like it.  Some recommended spices are listed in ‘ingredients’.
  3. Cut about 20 slits into roast, about ¾” deep, insert garlic clove halves.
  4. Place the season roast with garlic cloves into the pot and sear chuck roast in the hot butter all over until a nice dark brown appears., approximately 4 – 5 minutes on each side.
  5. Remove and set aside, but do not throw away any of the brown bits left at the bottom of the pot.
  6. Add chopped onions to the bacon bits in the pot; saute’ until golden brown.
  7. While the onions brown, make the ‘roux’ by adding the flour to the warm water.
  8. Pour the ‘roux’ all around the golden brown onions and brown bits.
  9. With a fork, stir the roux into the onion/brown bits mixture.  It will be like a very thick paste.
  10. Mix 1 teaspoon of bouillion to 3 cups of water.
  11. Pour into the pot of onions/roux mixture; stir to incorporate.
  12. Add Worcesteshire Sauce, Bay leaves, and thyme.  Optional boost of flavor, add 1/2 teaspoon of A-1 sauce and Kitchen Bouquet.
  13. Add ½ packet of Lipton dry onion soup mix; stir.
  14. Place the seared chuck roast with garlic back into the pot.
  15. Cover the pot and bake in a 325 F degree oven for a minimum of 3 hours.  Remove from the oven when it has the fork-tender level of tenderness that you desire.
  16. Remove from the pot, leaving the debris gravy in the pot.
  17. With 2 forks, shred the chuck roast meat.
  18. Return the shredded beef to the pot of debris gravy.
  19. Toast the bread, remove and spread with garlic butter (1 Tbsp. garlic powder to ½ stick of butter) for 2 sandwiches, buttered on both sides).
  20. Place a heaping mound of beef and debris sauce onto ½ of the bread.
  21. On the other half of the bread, spread mayonnaise.
  22. Over the mayonnaise, place a heaping mound of shredded iceberg lettuce, sliced tomatoes, slices of pickles (and any other toppings that you prefer  — see ingredients list).
  23. Place the two halves of the sandwich together and lightly press down.
  24. Grab tons of napkins and ENJOY!
  25. Buon Appetito!

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