New Orleans Roast Beef Po-Boy

po’ boy (also po-boypo boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.

A “dressed” po’ boy has lettuce, tomato, pickles, and mayonnaise. Fried seafood po’ boys are often dressed by default with melted butter and sliced pickle rounds. A Louisiana style hot sauce is optional. Non-seafood po’ boys will also often have Creole mustard.

Nawlins Roast Beef Po’Boy

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  • Roast
  • Salt 
  • Pepper
  • Vegetable Oil
  • 1 Onion
  • 2 Tbsp Minced Garlic
  • 1 Cup Water
  • 1 Box Onion Soup (2 packets)
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Hot Sauce
  • 2 Tbsp Cornstarch
  • 1/2 Cup Cold Water

French Bread recipe here

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  1. Generously season both sides of roast with salt and pepper.
  2. Coat bottom of pan with small amount of vegetable oil.
  3. Sear roast for 10 mins on each side
  4. Once roast is seared for 10 mins on each side, remove it from the pan and place it in the slow cooker.
  5. Add onions to pan and saute for 10 mins. 
  6. Add garlic and saute for another 5 mins.
  7. Meanwhile, mix the cup of water, both packs of onion soup mix, Worcestershire sauce and hot sauce together.
  8. Place mixture in with the onions. Stir and bring to a simmer.
  9. Poke holes in the roast and pour mixture over the roast in the slow cooker.
  10. Cover and cook for 6 hours.
  11. Remove roast from slow cooker and shred apart.
  12. Mix cornstarch in the cold water and place in the slow cooker.
  13. Put shredded roast back in the slow cooker.
  14. Cook for another hour.

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