New Orleans Style Sloppy Roast Beef Poboy Easy
Craving the bold, hearty flavors of the Big Easy? This New Orleans Style Sloppy Roast Beef Poboy is a must-try classic that brings authentic Southern comfort straight to your kitchen. Tender beef chuck roast is slow-cooked to perfection in a rich, flavorful gravy made with beef broth, Worcestershire sauce, and a hint of cayenne pepper for a subtle kick. Piled high on crusty French bread slathered with creamy mayonnaise and topped with crisp lettuce and juicy tomatoes, this sandwich is unapologetically messy, juicy, and utterly irresistible. With an easy-to-follow, time-honored preparation, this recipe delivers all the crave-worthy charm of a traditional poboy in just a few simple steps. Perfect for weeknight dinners or gatherings, this Southern gem will have everyone begging for seconds!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 large Onion
- 4 cloves Garlic cloves
- 2.5 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large French bread loaf
- 0.5 cup Mayonnaise
- 2 cups Shredded lettuce
- 2 medium Sliced tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
Instructions
Season the beef chuck roast with salt, black pepper, and cayenne pepper on all sides.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
Reduce heat to medium and add the onion, sliced thinly, to the pot. Cook for 3-4 minutes until softened. Add minced garlic and cook for another 1 minute.
Sprinkle the flour over the onions and garlic, stirring constantly, for 1-2 minutes to create a light roux.
Slowly pour in the beef broth while stirring to avoid lumps. Stir in Worcestershire sauce and soy sauce.
Return the seared beef to the pot, making sure it is mostly submerged in the liquid. Cover with a lid and simmer on low heat for 2.5-3 hours, or until the beef is tender and falling apart.
Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir it into the gravy. Adjust seasoning with additional salt or pepper if needed.
Cut the French bread into sandwich-sized portions, then slice each piece lengthwise, leaving one side attached to form a hinge.
Spread mayonnaise generously on the inside of the bread. Layer shredded lettuce, sliced tomatoes, and the sloppy roast beef with plenty of gravy.
Serve warm and enjoy your New Orleans-style sloppy roast beef poboy!
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.4 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 12.3 mg | 69% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
