Shredded Roast Beef Poboys
Sink your teeth into the ultimate comfort food with these Shredded Roast Beef Poboys, a classic Louisiana-style sandwich brimming with flavor. Perfectly seasoned chuck roast is slow-cooked to fork-tender perfection in a rich, savory blend of beef broth, Worcestershire sauce, smoked paprika, and dried thyme. Served on crusty French bread slathered with creamy mayonnaise, this iconic dish is layered with juicy shredded beef soaked in thickened gravy, crisp lettuce, ripe tomatoes, and tangy pickles for a satisfying crunch. Ideal for gatherings or indulgent dinners, these poboys embody Southern charm and hearty deliciousness, while delighting your taste buds with every bite.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 pieces Celery stalks
- 3 pieces Garlic cloves
- 3 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 1 piece French bread loaf (or large baguette)
- 0.5 cup Mayonnaise
- 2 cups Shredded lettuce
- 2 large Sliced tomatoes
- 0.5 cup Pickles
Instructions
Preheat your oven to 325°F (165°C).
Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat.
Season the chuck roast with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then sear it in the hot oil. Sear each side for 4-5 minutes, until a brown crust forms. Remove the roast and set it aside.
Add the diced onion, chopped celery, and minced garlic to the pot. Sauté for 3-4 minutes until softened and fragrant.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in Worcestershire sauce, smoked paprika, thyme, and the remaining salt and pepper.
Return the roast to the pot, making sure it's partially submerged in the liquid. Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the meat is fork-tender and easily shredded.
Remove the beef from the pot and shred it using two forks. Set aside.
Place the Dutch oven on the stovetop over medium heat. In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the pot juices to thicken the gravy. Let it simmer for 2-3 minutes.
Return the shredded beef to the pot, stirring to coat it in the gravy. Keep warm while preparing the bread.
Slice the French bread loaf lengthwise and spread mayonnaise generously on both sides.
Layer the shredded beef onto the bottom half of the bread, ensuring it’s well-saturated with gravy.
Top the beef with shredded lettuce, tomato slices, and pickles to taste.
Place the top half of the bread on the sandwich, cut into portions, and serve immediately.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1150 mg | 24% | |
*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.
