Ultimate New Orleans Roast Beef Po' Boy with Savory Debris Gravy
Experience the quintessential taste of New Orleans with this luxurious Roast Beef Po' Boy! This recipe transforms a classic into a hearty meal featuring tender, flavorful beef, flavorful debris gravy, and crunchy lettuce, all enveloped in a fresh French bread roll. The flavorful gravy, simmered to perfection, uses a blend of beef and chicken stock, creating a rich and savory backdrop for the juicy roast. Enjoy a plateful of nostalgia and satisfaction with each messy bite, just as they do at the famous Parasol's in the Irish Channel. It's perfect for lunch, dinner, or any gathering where comfort food is a must!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Beef Chuck Roast
2 1/2 lbs (None)
Garlic Cloves
2 (Thinly sliced)
Kosher Salt
To taste (None)
Black Pepper
To taste (None)
Cayenne Pepper
To taste (None)
Lard (or Vegetable Oil or Bacon Grease)
3 tbsp (None)
Onion
1 small (Diced)
Carrot
1 small (Diced)
Beef Stock
1 cup (None)
Chicken Stock
1 cup (None)
Water
If necessary (None)
Worcestershire Sauce
2 tbsp (None)
Hot Sauce
1 tbsp (None)
Fresh Thyme
2 sprigs (Whole)
Fresh Bay Leaf
1 (Whole)
Flour
3 tbsp (None)
Water (or more beef stock/broth)
1 1/2 cups (None)
French Bread Roll
1 (Approximately 9-10 inches long)
Shredded Lettuce
To taste (None)
Mayonnaise
To taste (None)
Instructions
1
Begin by preheating your oven to 300°F (150°C).
2
Prepare your roast by cutting small slits every 3 inches across the surface and stuffing the sliced garlic into these slits.
3
Generously season the roast with kosher salt, black pepper, and a touch of cayenne pepper based on your spice preference.
4
In a heavy-bottomed Dutch oven, heat the lard (or vegetable oil/bacon grease) over high heat until it starts to smoke. Carefully sear the roast, cut side down, ensuring a deep golden-brown crust forms on all sides. This should take about 4-5 minutes on each side. After browning, remove the roast and set it aside on a plate.
5
Reduce the heat to medium, draining fat from the pan until only 1 tablespoon remains. Add the diced onion and carrot to the drippings, cooking until the onion turns translucent and just begins to brown.
6
Return the roast to the pot and pour in the beef stock and chicken stock, adding enough water to bring the liquid three-quarters of the way up the roast. Stir in the Worcestershire sauce, hot sauce, thyme, bay leaf, and season lightly with salt and pepper.
7
Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover and cook for 3-4 hours, or until the beef is so tender that it easily shreds with a fork.
8
For the Debris Gravy, combine flour and water/stock in a jar or container and shake well to prevent lumps.
9
Once the roast is fully cooked, remove it from the pot and begin carving it into thin slices, letting the flavorful bits fall into the cooking liquid—this is your 'debris.' Add all the bits and chunks back into the liquid.
10
Bring the remaining liquid to a boil, then slowly add in the flour slurry while stirring continuously until you reach your desired gravy thickness. You may need to add a bit more stock or water if it becomes too thick.
11
To assemble the Po' Boy, take a fresh 9-10 inch French bread roll and cut it 3/4 of the way through, creating a hinge.
12
On the bottom half of the roll, pile on shredded lettuce and then layer on generous slices of roast beef.
13
Douse the beef with the warm debris gravy, then close the sandwich and add extra napkins—you're going to need them. Enjoy your flavor-packed creation with a cool drink!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Roast Beef Po' Boy?
It is a quintessential New Orleans sandwich featuring tender, slow-cooked beef and savory gravy served on fresh French bread.
What is debris gravy?
Debris gravy is a rich sauce made from the cooking liquid and the small bits and chunks of beef that fall off the roast during carving.
What cut of beef is best for this recipe?
This recipe specifically calls for a 2 1/2 lb Beef Chuck Roast for optimal tenderness.
What is the recommended oven temperature?
The roast should be cooked in an oven preheated to 300°F (150°C).
How do I prepare the garlic for the roast?
You should thinly slice the garlic cloves and stuff them into small slits cut every 3 inches across the surface of the beef.
What seasonings are used for the meat?
The roast is seasoned generously with kosher salt, black pepper, and a touch of cayenne pepper.
What type of fat should I use for searing?
You can use 3 tablespoons of lard, vegetable oil, or bacon grease.
How long should I sear the beef?
Sear the roast for about 4-5 minutes on each side until a deep golden-brown crust forms.
What vegetables are cooked with the roast?
The recipe includes one small diced onion and one small diced carrot.
What liquids are used for the braising base?
A combination of 1 cup beef stock, 1 cup chicken stock, and water as necessary.
What extra flavorings are added to the cooking liquid?
Worcestershire sauce, hot sauce, fresh thyme, and a bay leaf are added to the pot.
How long does the beef need to cook?
The beef should be simmered for 3-4 hours until it is tender enough to shred with a fork.
How is the debris gravy thickened?
It is thickened by adding a slurry made of 3 tablespoons of flour mixed with water or stock into the boiling liquid.
How do I prevent lumps in the gravy?
Shake the flour and liquid together in a jar or container before adding it to the pot to ensure it is well-combined.
What kind of bread is required?
The recipe uses a fresh 9-10 inch French bread roll.
How should the bread be cut?
Cut the roll 3/4 of the way through to create a hinge for the ingredients.
What toppings are recommended for assembly?
The sandwich is assembled with mayonnaise, shredded lettuce, and plenty of warm debris gravy.
Is this recipe inspired by a specific location?
Yes, it is inspired by the famous Po' Boys found at Parasol's in the Irish Channel of New Orleans.
Is the sandwich spicy?
It has a mild kick from the cayenne pepper and 1 tablespoon of hot sauce, which can be adjusted to preference.
How much Worcestershire sauce is used?
The recipe requires 2 tablespoons of Worcestershire sauce.
When do I add the debris back into the gravy?
All the bits and chunks of beef should be added back into the liquid after carving and before thickening the gravy.
Can I use dried herbs?
The recipe specifies 2 sprigs of fresh thyme and 1 fresh bay leaf for the best flavor profile.
What pot is best for cooking this?
A heavy-bottomed Dutch oven is ideal for searing and slow-cooking the roast.
How much liquid should be in the pot?
Add enough stock and water to bring the liquid three-quarters of the way up the side of the roast.
Should I drain the fat after searing?
Yes, drain the fat until only 1 tablespoon remains before sautéing the onion and carrot.
How should the beef be sliced?
The beef should be carved into thin slices, allowing the small bits to fall into the cooking liquid.
Is mayonnaise used?
Yes, mayonnaise is applied to the bread to taste during assembly.
How do I know the gravy is ready?
The gravy is ready once you have stirred in the slurry and reached your desired thickness.
Why are extra napkins mentioned?
The sandwich is intentionally messy due to the generous amount of savory debris gravy.
Can I use only one type of stock?
While the recipe calls for both beef and chicken stock for depth, you could use more beef stock if necessary.