Roast Beef Po Boy (Printable version)

Tender roast beef and savory gravy layered with fresh lettuce and tomatoes on a crusty French baguette.

# What You'll Need:

→ For the Roast Beef

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→ For the Gravy

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→ For Assembly

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# How to Prepare:

01 - Preheat oven to 325°F.
02 - Pat the beef roast dry and season all sides with salt, pepper, garlic powder, onion powder, and thyme.
03 - Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
04 - Remove beef; add onions and garlic, sauté until softened, about 3 minutes. Return beef to pot.
05 - Add beef broth and Worcestershire sauce. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 hours, or until beef is very tender.
06 - Remove beef from pot and shred with two forks. Strain and reserve 1 cup of the cooking liquid.
07 - In a saucepan, whisk flour into the reserved cooking liquid over medium heat. Cook, stirring, until thickened, 3–5 minutes. Mix shredded beef into gravy; keep warm.
08 - Spread mayonnaise on the bottom half of each baguette. Layer with shredded lettuce, tomatoes, pickles, and generous portions of the roast beef with gravy. Add hot sauce if desired.
09 - Close sandwiches, press down gently, and serve immediately.

# Expert advice:

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  • The beef braises until it's practically melting, creating those shreds that catch all the gravy in every bite
  • Something magical happens when that gravy soaks into the crusty bread while the lettuce stays crisp and cool
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  • Don't rush the sear, those browned bits are what make your gravy taste like it's been cooking for days
  • Letting the beef rest in the cooking liquid for even 15 minutes before shredding makes it more tender
  • Your bread needs to be sturdy enough to handle the gravy but soft enough to bite through without fighting back
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  • Add a swipe of Creole mustard mixed into your mayo for an extra kick of flavor that cuts through the richness
  • If your gravy is too thick, whisk in more reserved cooking liquid a tablespoon at a time until it's perfect

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