Roast Beef Po Boy Sandwich Recipe

A hot Louisiana Roast Beef Po Boy Sandwich dressed with horseradish, lettuce, tomatoes and Provolone.

Roast Beef Po Boy Sandwich Recipe

A Roast Beef Po Boy is a traditional Louisiana sandwich chock full of rich, fall-apart beef roast bathed in its own debris gravy, wrapped in crispy, light French bread and dressed to the nines with creamy horseradish, lettuce, tomatoes and Provolone cheese.

5 from 1 vote

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Course: Main Course

Cuisine: American, Louisiana

Keyword: comfort food, Game Day, tailgate

Prep Time: 15

Cook Time: 2 30

Servings: sandwiches

Calories: 470kcal

Author: Stacey | SouthernDiscourse.com

Ingredients

Beef Roast

2 pound beef chuck roast
8 cloves garlic, cut in half
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons canola oil
3 cups beef broth
1 medium yellow onion, quartered
5 (4 inch) thyme sprigs
3 bay leaves
1 tablespoon Worcestershire sauce

Po Boy Sandwich

6 (6 inch) French loaves (or suggested breads)
mayonnaise, horseradish or remoulade sauce
12 Provolone slices
shredded iceberg lettuce
thinly sliced tomatoes
sliced dill pickles or pepperoncini peppers
hot sauce (optional)

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Instructions

Preheat oven to 350℉.
With the tip of a sharp knife make 16 slits in the surface of your beef pot roast. Insert a halved garlic clove into each slit. Rub the salt and pepper on all sides of the roast until completely covered.
Heat 2 tablespoons canola oil in a deep cast iron skillet, oven proof skillet or dutch oven over medium high heat. Add the seasoned roast and brown for 4-5 minutes on each side to sear the roast well.
Remove the roast from the stove top. Add the beef broth, onion, thyme, bay leaves and Worcestershire sauce around the roast. Cover the roast and place in the preheated oven to cook for 2 ½ hours or until fork tender.
Remove the cooked roast from the oven and let it rest for 10 minutes. Use 2 forks to pull apart and shred the roast completely, removing the fat where necessary. Mix the shredded roast in with the debris gravy, or roast drippings, from the bottom of the pot until all the meat is coated.
Cut the po boy bread open lengthwise, without cutting it all the way through. Coat both sides with mayo or sauce or your choice. Add 2 slices of Provolone cheese to each, then stuff with shredded beef (and extra debris gravy). Place back in the oven just to melt the cheese. Remove and dress the sandwiches with tomatoes, lettuces, pickles or peppers and a dash of hot sauce (if desired). Serve right away!

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