Roast Beef Debris Po' Boys
 
 
Serves: 8 sandwiches
Ingredients
  • 1 cup mayonnaise
  • 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
  1. 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
  1. Preheat oven to 325°.
  2. 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.
  3. Bake until beef is very tender, about 2½ hours. Transfer beef to a cutting board or rimmed baking sheet. Let stand for 10 minutes.
  4. 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/