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
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 4-1/2 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.
Notes:
The most popular cut to use is a Chuck roast. You can also use a blade roast or rump roast.You can pan sear the roast a few minutes on all sides before adding it to the slow cooker, but it isn’t necessary.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/