This classic Roast Beef Debris is cooked slowly for an amazingly tender result and then stuffed into pillowy French bread for the perfect roast beef sandwich.
Roast Beef Debris Po' Boys
Serves: 8 sandwiches
- 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
- 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.
KITCHEN TIP-To make ahead or freeze leftovers, let Roast Beef Debris cool completely, then freeze for up to 3 months.