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
- 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
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.
CONNECT WITH PLAIN CHICKEN