Roast Beef Po'boy

Take a bite of the Big Easy with this mouth-watering Debris Roast Beef Po'boy! Tender shreds of slow-roasted beef smothered in a delicious and rich gravy piled high on a fresh, crusty po'boy and served with tangy pickled peppers, crisp lettuce, fresh tomato and an amazing Creole spread made with the finest Blue Plate mayo. This classic Southern sandwich done backyard style is a true flavor explosion in every bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Season trimmed roast, and brown in oil in large pot. Remove from pot once browned.

Step 2

2. Place additional oil in pot and cook mirepoix until soft. Add garlic to soften.

Step 3

3. Sprinkle in flour and slightly brown. Add in tomato paste and deglaze pan with red wine. Add in beef base, water and herbs. Mix well.

Step 4

4. Add meat back in and cook a couple hours until tender.

Step 5

5. Remove meat and discard herb stems and leaves. Blend gravy with a stick mixer or blender(optional) as it should be thick and broken down at this point.

Step 6

6. Place meat back into gravy and shred with a fork into chunks.

Step 7

7. Make spread by mixing all ingredients.

Step 8

8. Toast bread and assemble sandwich!

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