Friday, November 11, 2016

ROAST BEEF PO' BOY SANDWICHES

Po' Boy sandwiches don't always contain shrimp, oyster, and clams. Here is a delicious recipe with beef.


3 ½ to 4 lb chuck roast, trimmed of excess fat
Salt and freshly ground black pepper

2 t extra-light olive oil or grape seed oil
1 large onion, cut in half and thinly sliced
1 can cream of wild mushroom soup
2 cups beef broth
½ t garlic powder
½ t paprika
1 T Kitchen Bouquet

1 French baguette
1 T unsalted butter
1 t garlic powder
Mayonnaise
Shredded Romaine lettuce
Tomato slices
Dill pickle slices (optional)
Sliced cheddar cheese

Cut roast into 3 pieces and generously season with salt and pepper.
In a Dutch oven or large skillet that is fitted with a lid, heat oil over medium heat.
Brown meat very well on all sides and then remove and place on a platter.
Add onion slices to pan and sauté for 5 minutes, until golden.
Add the soup, beef broth, and chicken broth. Stir to combine.
Add the garlic powder, paprika, and Kitchen Bouquet and mix in.
Return the meat to the pan, cover and place in a 300 degree F oven for 3 to 3 ½ hours.
When roast is done, shred with two fork and mix in with the gravy.

To Assemble
Cut baguette into 6 to 8-inch long pieces. 
Cut in half, lengthwise and place on a baking sheet.
Spread each half with butter and sprinkle with garlic powder.
Place under the broiler until golden brown, then set aside.
Spread a little mayonnaise on each half, layer on lettuce, meat with gravy, top with tomato slices and pickles.
Add a couple of slices of cheddar cheese and place back under the broiler for 1 to 2 minutes to melt the cheese, but do not brown.
Top with more lettuce, add top half and cut in half, if needed.

Serves 2 with plenty of beef for other meals or serves up to 6



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