Slow Cooker Roast Beef Po-Boys

Slow Cooker Roast Beef Po-boys  - crusty french bread stuffed with juicy, fall-apart tender roast beef that's been slow cooking for hours, topped with lettuce, mayonnaise and lots of gravy.  Good and sloppy, just like they make 'em in New Orleans.

Two halves of a Roast Beef Po-boy on a large plate

The po-boy was created during the New Orleans streetcar strike in the 1920's.  Two brothers, who had first found work as streetcar conductors, later opened a sandwich shop and made the first po-boy out of a loaf of french bread.  The sandwich was made inexpensively with gravy and roast beef.  When the streetcar strikers entered their shop, the brothers would call out, "Here comes another po-boy". That name transferred to the sandwich.

To make a really great roast beef po-boy, you just need to remember a few things. First, you can't be stingy with the roast beef. You have to pile it on.

Second, you have to decide whether or not you want your po-boy dressed or not. Dressed means with lettuce, tomatoes and mayonnaise added.

Finally, you need to make sure you add lots and lots of gravy.  When the gravy mixes with the mayonnaise, it tends to fall out of the bread and become a wonderfully sloppy, messy meal.  In fact, if you don't need more than a few napkins, you haven't made a po-boy right.

Why This Recipe Works

  • Cooking a roast in a slow cooker allows the meat to cook at a low temperature very slowly. This process gives you juicy, extra tender meat.
  • This recipe is simple. Yes, there are quite a few ingredients needed but keep in mind that it's a very flexible recipe.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Beef Chuck Roast: You may use Top Round, Rump Roast, Chuck Shoulder or Eye Round Roast instead, but my preference is Chuck Roast.
  • Seasonings: Creole seasoning, salt, and black pepper.
  • Canola or vegetable oil: This ingredient is used when searing the meat.
  • Vegetables: Onion, celery, carrots, and garlic.
  • Beef broth: You can make your own beef broth, or you can use chicken or beef broth or stock.
  • To assemble: French Bread, mayonnaise, lettuce and tomato

How To Make This Recipe

  1. Place the roast in the pan and sear until golden brown on both sides; about 8 minutes per side. Remove the roast from the pan and transfer to a plate.
  2. Place the sliced onions, celery and carrots in the bowl of the slow cooker.
  3. Put the roast on top of the vegetables.
  4. Using the tip of a sharp knife, make five small slits about 1-inch deep all over the roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.
  5. Add the beef broth, salt, pepper and bay leaf to the slow cooker and cover with the lid. Cook on low for 8 hours or high for 4 hours.

Spoonful of roast beef from a slow cooker next to two loaves of french bread and a bottle of beer

To Assemble

  1. Spread a generous amount of mayonnaise on both pieces of bread.
  2. Top with shredded meat and gravy.
  3. Serve with shredded lettuce and tomatoes, if desired.

Expert Tips

  • This beef stew begins with a pound of beef chuck roast. If you find another cut of meat that is cheaper, go ahead and use it. Bottom round, top round, eye round, or shoulder roast. Either of these cuts will work just as well.
  • I season my roast with Tony Chachere's Creole Seasoning. If you can't find Tony's, any good creole seasoning will probably do.  You can even make your own.

Frequently Asked Questions

How Do I Sear Meat?

Start with a hot pan. Place the piece of beef in the pan. Let the meat sizzle for a good 8 minutes per side. When the bottom of the meat has a dark crust, flip the pieces over and cook the other sides until browned.

Can I Substitute Lamb For The Beef?

Yes! Lamb would be a wonderful substitution.

How Long Does Slow Cooker Roast Beef Last?

Store leftover Slow Cooker Roast Beef in an airtight container in the refrigerator for up to 4 days.

Two halves of a Roast Beef Po-boy on a large plate

Enjoy!

Roast Beef Po-boys - crusty french bread stuffed with juicy, fall-apart tender roast beef that's been slow cooking for hours, topped with lettuce, mayonnaise and lots of gravy. Good and sloppy, just like they make 'em in New Orleans. | www.zagleft.com

Slow Cooker Roast Beef Po-Boys

Roast Beef Po-boys  - crusty french bread stuffed with juicy, fall-apart tender roast beef that's been slow cooking for hours, topped with lettuce, mayonnaise and lots of gravy.  Good and sloppy, just like they make 'em in New Orleans. | www.zagleft.com
5 from 1 vote
Print Pin
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Course: Main Dish
Servings: 6 servings
Author: Joanie Zisk

Ingredients

  • 1 pound chuck roast (2 1/2 to 3)
  • 2 teaspoons Creole seasoning
  • 1 tablespoon canola oil
  • 1 medium onion, thinly sliced
  • 1 celery rib, chopped
  • 2 carrots, chopped
  • 5 cloves garlic
  • 3 1/2 cups beef broth
  • 1/2 teaspoon kosher salt
  • 1/2 crushed black pepper

TO ASSEMBLE

  • 1 large loaf of french bread (or 6 small baguettes)
  • Mayonnaise
  • lettuce, shredded
  • tomatoes, sliced

Instructions

  • Pat the beef dry with paper towels and season both sides with the creole seasoning.
  • Heat a heavy skillet over medium-high heat. Add the oil to the pan.
  • Place the roast in the pan and sear until golden brown on both sides; about 8 minutes per side. Remove the roast from the pan and transfer to a plate.
  • Place the sliced onions, celery and carrots in the bowl of the slow cooker.
  • Put the roast on top of the vegetables.
  • Using the tip of a sharp knife, make five small slits about 1-inch deep all over the roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.
  • Add the beef broth, salt, pepper and bay leaf to the slow cooker and cover with the lid. Cook on low for 8 hours or high for 4 hours.
  • *TO ASSEMBLE*
  • Spread a generous amount of mayonnaise on both pieces of bread. Top with shredded meat and gravy. Serve with shredded lettuce and tomatoes, if desired.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

38 thoughts on “Slow Cooker Roast Beef Po-Boys”

  1. Missy Louise Howard

    I made this tonight for my family, and it was a huge hit, even with my picky eater kids. We are from the New Orleans area but have lived afar since Katrina. Finding decent Po’boy bread is a challenge, but to be honest, the roast beef was the best part so the bread didn’t matter much (no Leidenheimer here). The only teensy change is I put 2 bay leaves (I guessed after not seeing how many in the ingredients list, as I quickly jumped to the recipe to make it ahead of time before reading the entire blog later), and I removed the carrots/celery before serving. I also thickened the gravy a bit with some cornstarch. Since we now live near 2,000 ft above sea level in the Appalachians, I find I have to slightly tweak the ‘below sea level’ recipes from back home to get it right. I toasted some fresh baked soft sub rolls, served with shaved lettuce, thin sliced tomatoes (sadly, not Creole), pickles, and of course, gobs of mayo. I didn’t have Tony’s on hand (hard to find where we live now) but I did use a spice blend from Saia’s (the store in Mandeville, make their own spice blend now, and a friend sent us some). This will be my “I’m homesick and want a roast beef po’boy’ recipe from now on! It was absolutely delicious and perfect.

    1. Hi Missy,

      Thank you so much for letting me know you enjoyed the recipe. The sandwiches you made sound heavenly. I remember Saia’s in Mandeville (I grew up in Slidell and your name is so familiar to me), next time I’m in town I’ll have to plan to stop there to try their spices. I always love cooking with brands from back home – Have a great week!
      Joanie

  2. This is a fabulous recipe – made me homesick. My issue with so-called Po Boys outside of NOLA is the bread. Just not real French Bread with the crispy crust and the airy middle. By accident (thanks to an Amazon Fresh goof by me), I tried La Brea take and bake French Bread. Closest I’ve found to the French Market.

    This is a perfect pairing. Zagleft Slow Cooker Roast beef and almost NOLA French Bread. BTW, you can freeze leftovers separately. YUM!

    1. Thank you so much for letting me know you enjoyed the recipe, Pat. You are right about the bread – it’s so hard to find good “NOLA Style” French Bread. Thank you for the La Brea recommendation, I will have to give that a try.

  3. Dee Dee (My Midlife Kitchen)

    4 stars
    My mouth is watering looking at these pictures!!! I love, love, love a good po-boy, and this one looks to fit the bill. And I agree about the juices mixing with the mayo–it makes the absolute perfect sauce! Yum.

  4. I love Po Boys so very much. I could eat this all day long. Love that you made it in the slow cooker.

  5. Wow, I can only imagine how amazing these sandwiches are! You’re right, it’s not good unless it’s messy!

  6. Julie @ Texan New Yorker

    OMG I can’t tell you how much I loved this post!! New Orleans is arguably my favorite city ever. The food is just the best! I met my husband there – long story 😉 But we go back every couple years, and po’boys are a must when we’re there. I love making them at home too. These look and sound absolutely divine!

  7. Two seconds on your post and I was compelled to hit the Pin-It button for Pinterest! I love delicious po-boys but I’ve only eaten them at delis. Now I have this fabulous recipe to make them at home. This makes me very happy. And that bread looks absolutely heavenly! Thank you so much for posting this crock pot inspiration.

  8. These look so delicious! I really need to get into slow cooker recipes more, and I absolutely love Po’ boys! I’ve never tried to make them myself, but this recipe looks fun to make.

  9. Matthew from Nomageddon

    Ya know, I was always under the impression that a po boy could only be shrimp. A beef po boy sounds mighty interesting, though. I should try it!

    1. Living in New Orleans, I’ve seen seafood, ham and cheese, and roast beef po-boys. Although seafood po-boys are the most popular, my favorite has always been roast beef. You should definitely try it.

  10. That slow cooker post roast looks so juicy and amazing! And we could eat it for days – either make wonderful sandwiches like you did or as a main mean! Must try!

  11. Michelle @ The Complete Savorist

    Roast beef is my go to sandwiches. I love a good po boy, I never knew the story behind the name. 🙂

  12. Dia All The Things I Do

    5 stars
    This looks so good. I’m from TexaS so I’m very picky with BBQ and love a good po-boy

  13. Cyndi - My Kitchen Craze

    That is one awesome slow cooker!! These sandwiches look yummy. I need to use my slow cooker more, but I always forget about it. Great recipe.

  14. NYG@NaughtyYogaGirl.com

    Oooooh my goodness! These look amazing! You had me at the bread! 🙂 Definitely, definitely trying your recipe – thank you so much for sharing!

  15. April @ Girl Gone Gourmet

    So interesting to learn the po-boy back story! It’s rainy and cold here tonight I’d love one of these for dinner 🙂

  16. Wow, these roast beef po boys look so good, I might have to make this soon! Thank you for sharing such a wonderful recipe!

  17. My roommates and I just purchased a crockpot so we’ve been searching for a ton of recipes and I think this one takes the cake. There’s nothing better than a good french baguette based po boy. Im drooling just thinking about it.

  18. 5 stars
    Your po-boy looks amazing. I am a slow cooker fanatic and plan on adding this to my meal planner next week:)

  19. Katerina @ Diethood

    This recipe is going into my crock pot asap! I just wanna bite into that sub so bad! :)))

    I went to Mardi Gras years ago and had the best time of my life! 🙂 And, yes, their foooood! OMG! Amazing.

  20. Never been to New Orleans, but it’s on my bucket list. (It’s foodies’s heaven, I hear!) Though it probably won’t be happening any time soon with a newborn and all, I’ll happily make these po boys to taste a little bit of New Orleans. 🙂

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