8 (6- to 8-inch) loaves French bread, split lengthwise
Roast Beef Debris (recipe follows)
Sliced tomato, shredded lettuce, dill pickle slices, and Cajun Seasoning to serve
Roast Beef Debris
3 tablespoons vegetable oil
1 (3¾-pound) boneless chuck roast, trimmed
1 tablespoon kosher salt
1½ teaspoons ground black pepper
1 (32-ounce) carton low-sodium beef broth
1 small yellow onion, sliced
¼ cup tomato paste
¼ cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
4 cloves garlic, smashed
Instructions
Spread mayonnaise onto one cut side of bread. Fill each bread loaf with about 1 cup Roast Beef Debris and tomato, lettuce, pickles, and Cajun Seasoning as desired.
Roast Beef Debris
Preheat oven to 325°.
In a medium enamel-coated cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add beef to Dutch oven; cook until browned, about 3 minutes per side. Remove beef from pot; add broth, onion, tomato paste, mustard, Worcestershire, hot sauce, and garlic. Return beef to pot, spooning liquid onto beef. Cover pot.
Bake until beef is very tender, about 2½ hours. Transfer beef to a cutting board or rimmed baking sheet. Let stand for 10 minutes.
Shred beef. Add 1 cup shredded beef to cooking liquid in pot; bring to a boil over medium-high heat. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat; stir in remaining shredded beef.
Notes
KITCHEN TIP-To make ahead or freeze leftovers, let Roast Beef Debris cool completely, then freeze for up to 3 months.
Recipe by Southern Cast Iron at https://southerncastiron.com/roast-beef-debris-po-boys/