Slow Cooker New Orleans Roast Beef Po-Boy – inspired by our meal at Felix’s in New Orleans. Slow cooked pot roast seasoned with cajun seasoning and simmered in an easy gravy. Only 5 ingredients – chuck roast, gravy mix, beef broth, cajun seasoning, and cornstarch. Can serve as a sandwich or over rice, noodles or mashed potatoes. This stuff is SO good!! Better than the original! #slowcooker #crockpot #potroast #neworleans #poboy #sandwich
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Pin This RecipeEasy Roast Beef Po-boy Gravy Recipe
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 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.
How to Make Roast Beef Po-boy with Debris Gravy
This is super easy to make. Place a pot roast in the slow cooker. Whisk together gravy mix, cajun seasoning, and beef broth. Pour the mixture over the roast and cook. When they roast is done, shred it with two forks. Add some cornstarch to the crockpot to thicken the gravy and serve.
- What kind of roast do you use for pot roast? The most popular cut to use is a Chuck roast. You can also use a blade roast or rump roast.
- Do I need to pan sear the roast before adding it to the slow cooker? You can pan sear the roast a few minutes on all sides before adding it to the slow cooker, but it isn’t necessary.
- What is Cajun seasoning? Cajun seasoning is a spice blend used in cajun cooking. Cajun seasoning uses garlic powder, onion, black pepper, and cayenne pepper. You can use store-bought or homemade. For store-bought, I like Slap Ya Mama or Tony Chachere.
- Here is the link to our homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
What to Serve with Roast Beef Po-Boys
This po-boy sandwich is a new favorite at our house. We’ve made it several time and absolutely LOVE it. It is great as a sandwich, but you can also serve it as a pot roast over grits, rice, or potatoes. We usually serve the sandwich with some coleslaw, fries, or a salad. Here are a few of our favorite recipes from the blog that go great with this yummy sandwich:
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New Orleans Roast Beef Po-Boy
Equipment:
Ingredients:
- 1 (2 to 3-lb) pot roast
- 4 Tbsp Cajun/Creole Seasoning
- 1 (0.87-oz) packet Brown Gravy Mix
- 1 (15-oz) can low-sodium beef broth
- 3 Tbsp cornstarch
- French bread
- shredded lettuce
- tomato slices
- pickles
- mayonnaise
Instructions:
- Place roast in slow cooker. In a bowl whisk together the beef broth with Cajun/Creole Seasoning and Brown Gravy Mix. Pour the mixture over the roast.
- Cook on LOW for 8-12 hours or on HIGH for about 4-½ 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.
Notes:
Steph
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This was delicious! I used a “lite sodium” version of Cajun seasoning because that’s all I could find. It was a bit salty for some but when you add the shredded lettuce, tomato, pickle and mayo, I thought it was perfect. I’ve never been to New Orleans so I’m thankful for an easy recipe that gives me a sampling of a Louisiana po boy.
What type of roast is most tender? Chuck, shoulder or Rump? ( I'm think Chuck, then Shoulder.)
What type of roast is most tender? Chuck, Rump or Shoulder? (I'm thinking a chuck roast is the most tender.)
How many oz is the can of beef broth?
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.
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.
That seriously looks amazing.
That pot roast looks absolutely delicious!
I really need to get on the po-boy wagon now that I'm a Mississippian! 🙂 This looks amazing!
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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. 🙂
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!
This looks fantastic! I have never made a roast anything, but some day.. I'll need to try making this.
This is how I make my roast (without the Cajun – add lots of garlic and onion powder) and we love it!
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.
I love a sandwich that knocks your socks off! That would be this one! I love cajun spin on the beef!