Roast Beef Poboy
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Some things scream Southern cuisine without even trying. Gumbo, jambalaya, and poboys all let you know which region you’re driving through if your GPS is broken and your sense of direction sucks. The Roast Beef Poboy is at the top of that list. The Roast Beef Poboy also has the distinction of being the first actual poboy. The two main versions of the Roast Beef Poboy you’ll see around both contain a dark, beefy gravy. The difference lies in the meat. Some places serve the poboy with sliced, deli-style roast beef. While this version is still delicious, in my opinion, it takes a backseat to the number one way to make a roast beef poboy: Debris style. This is where the roast is cooked down in its own juices until it’s falling apart. If it’s not my favorite sandwich in the world, it’s a close runner up.
The beautiful thing about this recipe is that it can be done overnight in the slow cooker. And yes, I know that method is not technically roasted but it’s easy and that’s what we need sometimes. In addition to the slow cooker and oven braising method, you can also just simmer on the stove. Each method yields a yummy result.
My roast of choice for these poboys is a chuck roast. The fat content on that particular roast, I feel, imparts a good bit of flavor on both the cooked meat and gravy. There are many people and places that use a different roast, like top round or something else, with great results so feel free to experiment and use whatever is easiest to find.
The traditional toppings on this sammich are mayonnaise, tomatoes, lettuce, and pickles. So when you say “dressed” in a poboy shop, that’s typically what you’re going to get although these rules aren’t hard and fast. A number of different veggies and condiments complement this sandwich as well. Like cheese, pickled peppers, horseradish mayo, just to name a few. Whichever type, dressing, or condiment you choose, just remember to bring lots of paper towels.
Alternatively if you choose not to go the poboy route this roast can be used for many different dishes including putting it on top of cheesy grits (see picture below), or maybe my favorite way to eat it, an open faced roast beef.
Ingredients
- 1 chuck roast
- Salt and pepper
- 1 tablespoon bacon grease (or vegetable oil)
- 1 onion chopped
- 6 cloves garlic chopped
- 1 small carrot chopped
- 1 quart beef stock
- 3/4 cups of butter
- 3/4 cups of flour
- Pinch of thyme
- Pinch of cayenne
- Loaf of French Bread (Make your own French Bread with my recipe here.)
Instructions
Season roast on all sides with salt and pepper. Let sit at room temperature for at least a half-hour.
On the stove, heat bacon grease or oil on high heat in an oven-safe dutch oven until smoking. Add roast and brown well on all sides.
Remove roast onto plate and add onion, garlic, and carrots to the dutch oven. Cook for about five minutes or until veggies are browned well.
Braising Method:
At this point add the roast back to the dutch oven and add beef stock. You want the stock to come up about halfway on the pot so you may need to add a little more stock or water to achieve this. If it’s a little more, that’s fine. Braise in the oven at 300° Fahrenheit, covered, for about three hours or until meat is fall-apart tender.
Slow Cooker Method:
Alternatively, after browning meat and veggies, you can transfer everything to your slow cooker and add stock. Cook in the slow cooker for about 8 hours on low. Or again, until the meat is tender.
Remove meat from the dutch oven or slow cooker and set aside on a plate.
Transfer veggies and stock to another stockpot and puree with an immersion blender, or in batches in a regular blender. Strain and reserve stock.
In the dutch oven, melt butter on medium heat and add flour a little at a time. Once all the flour is added, stir constantly to make a light brown roux.
Add strained stock a little at a time until desired consistency is reached. Season with a pinch of thyme and cayenne and then taste to see if any salt and pepper is needed. Season accordingly.
Add roast to gravy and using a heavy wooden spoon, break roast up and let cook down in gravy for about ten minutes.
Serve hot on crusty french bread with toppings of your choice.
