Roast Beef Po' Boy
A classic Louisiana sandwich packed with tender braised beef chuck, savory debris gravy, and fresh toppings on crisp French bread.
Ingredients
- 3 lbs beef chuck roast, trimmed
- 2 tbsp Cajun seasoning
- 2 tbsp vegetable oil
- 3 cups beef broth
- 2 loaves French bread, split
- 1/2 cup mayonnaise
- 2 cups iceberg lettuce, shredded
- 2 tomatoes, sliced
- 12 dill pickle slices
Instructions
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1
Season 3 lbs trimmed beef chuck roast evenly on all sides with 2 tbsp Cajun seasoning.
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2
Heat 2 tbsp vegetable oil in a heavy Dutch oven over medium-high heat and sear the beef until deeply browned on all sides, about 8 minutes.
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3
Pour in 3 cups beef broth, cover tightly with a lid, and transfer to a 300 degree F oven to braise for 3 hours until the meat reaches an internal temperature of at least 205 degree F and yields easily to a fork.
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4
Shred the meat inside the Dutch oven, mixing it directly into the braising pan juices to form a rich debris gravy.
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5
Spread 1/2 cup mayonnaise generously over the inside of 2 loaves split French bread, fill with shredded beef and gravy, then top with 2 cups shredded iceberg lettuce, 2 sliced tomatoes, and 12 dill pickle slices before serving.