Classic Roast Beef Po Boy (Printable version)
Tender beef slow-braised in savory gravy, layered with fresh lettuce, tomato, and pickles on crusty bread.
# What You'll Need:
→ Roast Beef
01 - 1.5 lbs beef chuck roast
02 - 1 tbsp vegetable oil
03 - 2 cups beef broth
04 - 1 cup water
05 - 1 medium onion, sliced
06 - 2 cloves garlic, minced
07 - 1 tsp kosher salt
08 - 1/2 tsp black pepper
09 - 1/2 tsp dried thyme
10 - 1/2 tsp dried oregano
11 - 1/2 tsp paprika
12 - 1 bay leaf
→ Gravy
13 - 2 tbsp all-purpose flour
14 - 2 tbsp unsalted butter
15 - 2 cups strained beef cooking liquid
→ Sandwich Assembly
16 - 4 8-inch French bread loaves or hoagie rolls
17 - 1 cup shredded lettuce
18 - 2 medium tomatoes, sliced
19 - 1/2 cup dill pickle slices
20 - 1/4 cup mayonnaise
21 - Hot sauce to taste
# How to Prepare:
01 - Preheat oven to 325°F.
02 - Pat beef chuck roast dry and season with salt, pepper, thyme, oregano, and paprika.
03 - In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
04 - Add sliced onion and garlic; sauté 2 minutes.
05 - Pour in beef broth and water. Add bay leaf. Bring to a simmer, cover, and transfer to oven. Braise for 2–2.5 hours, or until beef is fork-tender.
06 - Remove beef from pot and shred with two forks. Set aside.
07 - Strain and reserve 2 cups of the braising liquid for gravy.
08 - In a saucepan, melt butter over medium heat. Whisk in flour and cook, stirring, for 2 minutes.
09 - Gradually add strained beef cooking liquid, whisking constantly to avoid lumps. Simmer until thickened, about 5 minutes.
10 - Return shredded beef to gravy and stir to combine.
11 - Slice French bread loaves lengthwise. Spread mayonnaise on the inside of each loaf if desired.
12 - Pile the hot roast beef with gravy onto each loaf. Top with shredded lettuce, tomato slices, and pickles.
13 - Add hot sauce if desired. Close sandwiches and serve immediately.
# Expert advice:
01 -
- The slow braised beef becomes impossibly tender, practically falling apart under your fork
- That homemade gravy is the kind of thing youll want to put on everything
- Crisp lettuce and juicy tomatoes cut through the richness in exactly the right way
02 -
- Don't rush the searing step that brown crust is where deep flavor develops
- Let the gravy simmer until it coats the back of a spoon thin gravy makes for a sad sandwich
- Assembly timing matters once that gravy hits the bread, the clock starts ticking
03 -
- Make the beef and gravy a day ahead the flavors develop and it reheats like a dream
- Keep those pickles on the side for picky eaters, but insist everyone tries at least one bite with them
- Wrap the bottom half of your sandwich in foil or parchment if you're taking these to go