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.

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.

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.

Enjoy!

Slow Cooker Roast Beef Po-Boys

By: Joanie Zisk

Prep: 25 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 25 minutes mins

Servings: 6 servings

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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

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

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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.

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