Roast Beef Poor Boys
Sink your teeth into the ultimate comfort food with these hearty Roast Beef Poor Boys, a Southern-inspired sandwich brimming with bold flavors and satisfying textures. Tender, melt-in-your-mouth beef chuck roast is slow-cooked to perfection in a rich onion-infused gravy, then piled high onto warm, crusty French bread. This iconic po' boy sandwich is layered with creamy mayonnaise, crisp shredded lettuce, and juicy tomatoes, offering a fresh contrast to the savory beef. Add a touch of hot sauce for an optional kick of spice! Perfect for casual gatherings or as an indulgent weeknight meal, these beef-filled sandwiches are a mouthwatering nod to classic Louisiana cuisine.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, thinly sliced
- 2 cups Beef broth
- 2 tablespoons All-purpose flour
- 2 tablespoons Water
- 2 loaves French bread loaves (or baguettes)
- 2 cups Shredded lettuce
- 2 medium Sliced tomatoes
- 0.5 cup Mayonnaise
- 1 teaspoon Hot sauce (optional)
Instructions
Season the beef chuck roast on all sides with kosher salt, black pepper, garlic powder, and onion powder.
In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the sliced onions and sauté until softened and golden brown, about 5-7 minutes.
Pour the beef broth into the pot, scraping up any browned bits from the bottom. Bring to a simmer.
Return the roast to the pot, cover with a lid, and reduce the heat to low. Simmer for 2.5 to 3 hours, or until the beef is fork-tender and easily shredded.
Transfer the beef to a cutting board and shred using two forks.
In a small bowl, whisk together the all-purpose flour and water to create a slurry. Stir the slurry into the pot with the cooking liquid to thicken it into a gravy. Simmer for 5 minutes, then return the shredded beef to the pot.
Slice the French bread loaves lengthwise and warm them in a 350°F (175°C) oven for 5-7 minutes, or until crispy on the outside.
Spread mayonnaise on the inside of the bread. Add a generous amount of the shredded beef and gravy.
Top with shredded lettuce, sliced tomatoes, and a drizzle of hot sauce if desired.
Close the sandwiches, slice into portions, and serve warm.
Nutrition Facts
Calories |
5709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 7354 mg | 320% | |
| Total Carbohydrate | 507.1 g | 184% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 16.6 g | ||
| Protein | 246.6 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 4263 mg | 91% | |
*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.
