5.0 – 1 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
8 hr 50 min |
| Active: |
50 min |
| Yield: |
9 to 10 servings |
Ingredients
- 1/4 to 1/3 cup cayenne pepper (or more if you want it spicier!)
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons ground black pepper
- 2 tablespoons salt, or to taste
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- One 8- to 10-pound chuck roast
- 4 cups beef broth
- One 355-milliliter bottle lager beer
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 carrots, rough chopped
- 2 white onions, rough chopped
- 1 small bunch celery, rough chopped
- 1/4 pound (1 stick) butter
- 4 ounces all-purpose flour
- One 14.5-ounce can beef stock, optional
- Lettuce, tomato, pickles, mayonnaise, toasted split baguettes, onions and Louisiana-style hot sauce, for serving
Instructions
- For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting.
- Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients.
- Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake “slow and low” until it is soft, 8 to 10 hours.
- Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy.
- For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes.
- Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness.
- New Orleans-style po’boy sandwiches are traditionally served “dressed”. That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!).
- You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.)
- Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot “debris gravy”. Eat it with an ice-cold beer for the authentic experience. Bon appetit!
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
707 |
| Total Fat |
31 g |
| Saturated Fat |
14 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
86 g |
| Cholesterol |
270 mg |
| Sodium |
1544 mg |