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
- 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
- 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.
Recipe adapted from Louisiana Cookin
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