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
Servings: 6 servings
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.