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.
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/