Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Masquerade and Cocktails
Beefy Po'Boy Bites
Getting reviews...
- Level: Easy
- Total: 4 hr 15 min
- Active: 45 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 341
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 27 g
- Cholesterol
- 69 mg
- Sodium
- 568 mg
- Level: Easy
- Total: 4 hr 15 min
- Active: 45 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 341
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 27 g
- Cholesterol
- 69 mg
- Sodium
- 568 mg
Ingredients
Directions
- Preheat the oven to 300 degrees F.
- Heat the oil in a Dutch oven over medium-high heat until almost smoking.
- Rinse the chuck roast and pat dry with paper towels. With a sharp knife, make 10 to 12 deep slits in the roast large enough to hold a clove of garlic. Insert a clove of garlic into each slit so that it is completely embedded.
- Rub the roast with a little salt and pepper, then place into the hot oil. Sear on all sides until brown and crusty. Spread the roast with the hot sauce. Pour the beef stock and 1 cup water into the bottom of the pot and cover with the lid.
- Transfer to the oven and cook until the roast is falling apart, 3 to 3 1/2 hours. Using two forks, shred the meat in the pot. Set aside to keep warm.
- Raise the oven temperature to 425 degrees F. Cut the rolls in half and spread with mayonnaise on both sides. Place a generous portion of the shredded meat on the bottom half of each roll. Set the bottoms on a baking sheet and top each with a small amount of the provolone. Transfer to the oven to melt the cheese, 2 to 4 minutes.
- Remove the rolls from the oven and top each with pickles, tomatoes and shredded lettuce. Cover with the roll tops to make sandwiches. Serve immediately.
