Beefy Po'Boy Bites

Total Time:
4 hr 15 min
30 min
3 hr 45 min

12 sliders

  • 2 tablespoons vegetable oil
  • One 2- to 3-pound beef chuck roast
  • 10 to 12 cloves garlic
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons hot sauce, such as Louisiana
  • 1 cup beef stock
  • 12 mini French rolls
  • 4 tablespoons mayonnaise
  • 6 ounces provolone picante, shredded
  • 6 slices (lengthwise) dill pickles, cut in half crosswise
  • 2 tomatoes, sliced thin
  • 8 to 12 leaves romaine lettuce, shredded
  • 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.

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