Seasoned and slow cooked for hours, this tender roast beef falls apart with a simple poke of a fork. Layer it into sandwich rolls with horseradish cream sauce, provolone cheese, lettuce, tomato, and pickles for a classic roast beef po'boy.
PREP TIME 30 minutesminutes
COOK TIME 4 hourshours
TOTAL TIME 4 hourshours30 minutesminutes
YIELD 12servings
Ingredients
For the Roast Beef and Gravy:
1(3 - 4 pound) chuck roast
3tablespoonsminced garlic
2teaspoonsCreole seasoning
2teaspoonssalt
2teaspoonspepper
2tablespoonsvegetable oil
1onionsliced
2cupsbeef stockor 2 teaspoons Better than Beef Bouillon mixed with 2 cups water
Hot saucewe enjoy Texas Pete but Louisiana Hot Sauce is more traditional
Instructions
Roast the Beef:
Preheat your oven to 300°F.
Make several shallow cuts across all surfaces of the chuck roast. Spread the minced garlic over the surface and gently push it into the crevices. Sprinkle the Creole seasoning and salt and pepper over the top and rub it into the meat so that it is very well seasoned. Set it aside.
Add the vegetable oil to a large Dutch oven set over medium-high heat. Once the oil is shimmering, add the prepared chuck roast to the pan and sear it for 3 - 5 minutes on each side. Really thoroughly brown the meat, the darker it is the more flavor your dish will have. Don't worry about the bottom of the pot getting dark, it will deglaze during the next step.
Turn the heat down to medium-low and transfer the browned roast to a clean dish. If the pot is dry, add one more tablespoon of vegetable oil.
Add the sliced onion to the pot and stir. Cook until the onions have softened.
Pour the beef stock or beef bouillon and water into the pot. Scrape up all the browned bits from the bottom of the pan with your cooking spoon.
Return the chuck roast to the pot and cover the Dutch oven with a lid. Bake for 3 - 4 hours or until the roast can fall apart easily. You may need to add additional beef stock or water as it cooks if too much of the cooking liquid evaporates.
Shred the beef using two forks to pull it apart. Stir the meat into the cooking juices. Let the beef cool slightly, it will absorb the gravy as it sits.
Assemble the Po'Boy Sandwiches:
Preheat the oven to 375°F.
Slice the bread rolls in half lengthwise and lay them flat, cut side up, on a baking sheet. Spread the horseradish sauce over the top of each side of the bun.
Spoon the beef and juices over the top of the buns and then add the sliced provolone cheese. Bake for 2 - 3 minutes or until the cheese has melted and the buns have warmed through.
Before serving, add the shredded lettuce, sliced tomatoes, and pickles. Sprinkle with hot sauce as desired. Serve immediately.
Recipe Notes
Make Ahead Tips
The roast beef and juices can be prepared up to one week in advance and stored in the refrigerator. It can also be frozen for up to 6 months. Just thaw it in the fridge overnight before serving.Before serving, gently warm the beef and juices in a saucepan on the stovetop. Then assemble the sandwiches as directed.