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Tuesday, November 26, 2013

New Orleans Roast Beef Po-Boy


Here is another recipe inspired by our New Orleans trip. We had lunch at Felix's. They are known for their oysters. Chicken Legs ate a dozen as an appetizer. He asked the waitress what po-boy he should order for lunch and she suggested the Roast Beef Po-Boy. I got a plain chicken sandwich. My sandwich was good, but his Roast Beef Po-Boy was awesome!! I was totally jealous.

I came home and tried my hand at recreating it. I think it turned out great, and this time I didn't have to sneak bites off of Chicken Legs' plate. If you don't want to make po-boys out of this, the roast beef would also be good served over some rice or noodles.




New Orleans Roast Beef Po-Boy
6-8 sandwiches
(Printable Recipe)

  • 2-3 lb pot roast
  • 4 Tbsp Cajun seasoning
  • 1 packet brown gravy
  • 1 can beef broth
  • 3-4 Tbsp cornstarch
  • French bread
  • shredded lettuce
  • tomato slices
  • pickles
  • mayonnaise 

Place roast in slow cooker. In a bowl whisk together the beef broth with cajun seasoning and brown gravy mix. Pour the mixture over the roast.

Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours. Remove roast from slow cooker and shred. In a small bowl, combine cornstarch with a little water. Whisk in cornstarch to thicken gravy. Return meat to crockpot.

To assemble po-boys: Split french bread in half. Place meat on half of bread. Slather mayonnaise on other half of bread and top with shredded lettuce, tomato slices and pickles.



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CONNECT WITH PLAIN CHICKEN

12 comments:

  1. I love a sandwich that knocks your socks off! That would be this one! I love cajun spin on the beef!

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  2. Next time you go to New Orleans, try Mothers and get the Debris PoBoy. That's our latest go to place when we go. Hopefully this sandwich will tide me over until January.

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  3. This is how I make my roast (without the Cajun - add lots of garlic and onion powder) and we love it!

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  4. This looks fantastic! I have never made a roast anything, but some day.. I'll need to try making this.

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  5. Suzanne is right - Mother's Debris PoBoy is awesome! And their grits and debris is pretty darned awesome, too. Acme has a 10-napkin roast beef poboy that's pretty good, too. But Mother's is my favorite. Thanks for this recipe!!! If you want a treat, go to the Mother's Restaurant website and get their bread pudding recipe - it's delish!

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  6. This looks fabulous. However, I grew up in northeast Louisiana where the style is to serve the gravy on the side. It is much less messy but just as delicious. You dip the po boy in the gravy, but the best part is dipping the French fries in the gravy! I am going to make this anyway. :)

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  8. I really need to get on the po-boy wagon now that I'm a Mississippian! :) This looks amazing!

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  9. That seriously looks amazing.

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  10. What is your definition of Cajun seasoning or what brand do you recommend? Being a Louisiana native and living in Baton Rouge , I only use LA brands of Cajun seasoning, my choice being "Slap Ya Mama" (original). I didn't know if there was a "typo" when 4 Tbsp. of Cajun seasoning was listed. Even cutting back to 2 Tbsp. was really too hot. I enjoyed sampling it because I like my food spicy, but I think many would find this too hot. I was trying to get some food ready for the LSU-Arkansas game on Friday. Tomorrow I'll probably mix up another packet of gravy mix.

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    Replies
    1. I used Joe's Stuff for the cajun seasoning. We didn't think this was spicy at all. I would probably add more cajun seasoning next time. I didn't think 4 Tbsp for 3 pounds of meat was a lot when you add the other seasonings and beef broth.

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