For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting.
Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients.
Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake "slow and low" until it is soft, 8 to 10 hours.
Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy.
For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes.
Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness.
New Orleans-style po'boy sandwiches are traditionally served "dressed". That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!).
You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.)
Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot "debris gravy". Eat it with an ice-cold beer for the authentic experience. Bon appetit!
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Little Jewel of New Orleans, Los Angeles, CA
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