Roast Beef Po Boy
Ingredients
- 1 1/2 lb beef top round roast
- 2 tbsp Olive oil
- 1 large carrot rough chopped
- 1 large white onion rough chopped
- 2 stalks celery rough chopped
- 1 qt beef stock
- 2 tbsp Grumpy Creole Seasoning or equivalent
- 3 tbsp butter
- 3 tbsp AP flour
- 3 large garlic cloves
- 2 large loaves crusty French bread
- 10 garlic dill pickles sliced
- 1 large Tomato sliced thin
- 2 cups romaine lettuce shredded
- 1 cup mayo and your favorite hot sauce I use Grumpy chipotle hot sauce
Instructions
- Adjust oven rack to middle position and preheat oven to 225°F. Pat beef dry and season with half the Creole seasoning. Heat olive in large Dutch oven over high heat until smoking. Add beef and cook until well browned on all sides, about 10 minutes total just don't let it burn. Set beef aside. Add carrots, onion, and celery to pot and cook, stirring frequently and scraping up browned bits from bottom of pan until vegetables are well-browned and beginning to tenderize, about 8 minutes total. Return beef to pot and add beef stock, add the remaining seasoning. Bring to a boil, cover pot, and place in oven. Cook until beef is fork tender, but not falling apart, about 2 hours.Remove beef from oven and allow to cool for 2 hours at room temperature, when completely cooled pot, remove beef and strain stock through fine mesh strainer and discard solids. You should have about a quart of stock.Adjust oven rack to middle position and preheat oven to 350°F. Heat butter in medium saucepan over medium heat until foaming. Add flour and garlic and cook, stirring constantly with wooden spoon until amber in color with a nutty, garlicky aroma. Slowly pour in stock, whisking constantly. Bring to a boil over high heat then reduce to a simmer. Add salt and black pepper. Reduce until thick gravy-like consistency is reached, about 10 minutes. Season to taste with salt.Meanwhile, slice chilled beef into 1/8th inch slices and arrange in a baking dish along with any beef "debris" that collects on cutting board. Pour hot gravy over top. Cover tightly with aluminum foil and place in oven until beef is completely tender, about 1 hour.Split French rolls in half crosswise then open up lengthwise. Place bun bottoms on rimmed baking sheet and toast in the oven until nice and toasty. Spread with half of mayonnaise hot sauce mixture. Divide beef and gravy evenly between bun bottoms. Place tops on sandwiches and toast in oven until crisp. Remove from oven, slather tops with the remaining mayo hot sauce mixture and place pickles, tomato, and lettuce on top of beef. Serve immediately.
