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Roast Beef Po’ Boy with Debris Gravy

Ingredients

  • For the Beef:
  • 2 tablespoons vegetable oil
  • 1 beef chuck roast (about 2½ lb.)
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 3 garlic cloves, smashed
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 tablespoons flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Roast Beef Po’ Boy with Debris:
  • 4 French rolls, 8-inch, split horizontally, warm
  • ¼ cup mayonnaise
  • 2 cups shredded iceberg lettuce
  • ¼ cup sliced red onion
  • ¼ cup sliced dill pickles

Prep Time:

20 minutes

Cook Time:

4 hours

Serves:

4

Rich garlicky beef pan gravy with bits of falling-apart tender roast beef, affectionately known as debris (pronounced DAY-bree) in New Orleans, takes this classic roast beef po’ boy over the top. Be sure to have plenty of napkins for this messy-good sandwich.

See our article, the 5 Best Mardi Gras Street Eats (to Make at Home), for more great recipes to celebrate the day!

Foodie Byte: The Holy trinity of Cajun and Creole cooking, comprised of bell pepper, celery and onion along with garlic, bay leaf and thyme add rich New Orleans flavor to this slow-cooked beef recipe.

Preparation

  1. Preheat oven to 300°F.
  2. Heat oil in heavy Dutch oven or roasting pan; add beef and sear until well browned on all sides over medium-high heat. Remove beef and set aside.
  3. Reduce heat, add celery, onions, bell peppers and garlic to pan dripping and saute for 3 minutes; add chicken broth and deglaze pan.
  4. Add seared beef to pan, cover and braise in oven for 3½ to 4 hours; remove from oven, uncover and cool beef in braising liquid for 30 minutes.
  5. Remove cooled beef from braising liquid and slice. Strain braising liquid and reserve.
  6. Melt butter in heavy sauce pan; add flour and cook over medium-low heat for minutes, whisking constantly until roux is golden brown. Slowly add strained braising liquid to roux, whisking constantly until thickened.
  7. Add sliced beef to pan, cover and heat in preheated oven at 350°F for 30 minutes.
  8. For Po’ Boys:
  9. Slice French rolls in half lengthwise for sandwiches; spread mayonnaise evenly over both sides of each roll.
  10. Portion sliced roast beef and debris (gravy) over bottom half of each roll; dress with shredded lettuce, red onion and pickles, if desired.