Roast Beef Debris- this savory braised meat is perfect for making a New Orleans Po Boy Sandwich. It has tons of juicy, garlicky flavor.
To make Roast Beef Debris , a chuck roast is braised and slow cooked in a garlic-flavored liquid until it gets fall-apart tender. A portion of the cooking liquid is boiled down until it thickens and its flavor intensifies and then it serves as a gravy for the meat.
A Roast Beef Debris Po Boy is ideal for a Mardi gras party. The meat can be made a day or two in advance and then reheated.
Tips for making Roast Beef Debris
I use chuck roast, but Eye of Round can also be used.
To make Po Boys, use French bread (or sub rolls), shredded lettuce, sliced tomato, a little mayonnaise, and maybe a few pickles.
You don’t have to serve this Roast Beef Debris as a Po Boy. It’s also good over rice or mashed potatoes.
More Mardi Gras Recipes
- French Quarter Pecan Cheese Spread
- Muffaletta Dip
- Creole Potato Salad
- Slow Cooker Jambalaya
- Seafood Gumbo
Roast Beef Debris
Ingredients
- 3 tablespoons vegetable oil
- 1 (4-pound) boneless chuck roast, trimeed of excess fat
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 medium yellow onion, sliced
- 1/2 teaspoon dried thyme
- 1/4 cup tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
Instructions
- Preheat oven to 325 degrees. Heat oil over medium-high heat in a medium Dutch oven.
- Sprinkle beef with salt, pepper, and garlic powder. Brown the beef for about 3 minutes per side. Remove beef from Dutch oven and set aside.
- Add onion to the grease in the Dutch oven and cook 1 minute.
- Add tomato paste and thyme and stir into onions. Add beef broth, Worcestershire sauce, and hot sauce. Reurn beef to Dutch oven and spoon sauce over it.
- Cover Dutch oven and bake for 2 1/2 to 3 hours or until beef easily shreds. Remove beef from Dutch oven and place on a cutting board. Let cool 10 minutes.
- Remove all liquid from Dutch oven. Measure out 1 1/2 cups of the liquid and return to Dutch oven. (the rest of the liquid can be tossed away.) Bring to a boil over medium-high heat and cook until reduced by half.
- Shred beef and check for seasoning. Add more salt and pepper if needed. Return beef to Dutch oven once the liquid has reduced by half. Turn heat off and stir beef into the liquid.
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Recipe adapted from Louisiana Cookin
Disclosure: This post contains affiliate links.
Used this recipe and it turned out wonderful! I did the browning and prep in a skillet and then transferred it all to my crock pot to cook on low for 10 hours. All the ingredients were the same except I used a tablespoon of hot sauce plus some creole seasoning. I also doubled the amount of liquid used in the end because I wanted it juicier and then saved the rest in the freezer to use to make soup later, it tasted amazing so I couldn’t bare to throw it away. Great recipe, thank you!
I am so excited to find this recipe, and can’t wait to try it! My husband and I attended a NOLA wedding a few years ago, and they served Roast Beef Debris over grits at the reception, and we loved it. Went out to eat the next day, and ordered it at the restaurant. I had to ask the groom’s mother what it was called! Thanks so much for the recipe, and while I was on your website, I also printed out several other recipes.
My recommendation is to get the ole Crock Pot out and Google Mississippi Roast, it’s the only thing I cook in a Crock pot. Make the day before, as the extra day of sitting just makes the flavors that much better. It really couldn’t be easier. https://www.allrecipes.com/recipe/260697/mississippi-pot-roast/
I use a packet of dry Italian Salad Dressing instead of Buttermilk dry dressing that’s in the recipe.
Good luck and enjoy!
Any chance you can help me convert this recipe for an InstantPot of Ninja Foodie?
Thanks and I love, luv, lub, wub your recipes!!! I’ve printed the Condensed Milk Pound Cake recipe and plan on making in the next few days to take along on a vacation with several friends to Destin!
Yes! I will put that on my list of things to try!
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