Description
Slow Cooker Roast Beef Debris Po’ Boys are a delicious and hearty sandwich inspired by New Orleans cuisine. Tender chuck roast is slow-cooked with au jus and gravy mixes, then shredded and served in crispy French bread rolls with classic toppings like mayo, mustard, shredded cabbage, and dill pickle chips for a flavorful, comforting meal.
Ingredients
Scale
Meat and Sauces
- 1 (2.5 to 3-pound) beef chuck roast
- 1 (1-ounce) packet au jus mix
- 1 (0.87-ounce) packet brown gravy mix
- 1 cup water
Bread and Toppings
- 4 to 6 French bread sub rolls (about 6 inches each) or 2 large French bread loaves cut into 2 to 3 pieces each
- Finely shredded cabbage, to taste
- Dill pickle chips, to taste
- Mayonnaise, to taste
- Yellow mustard, to taste
- Creole mustard, to taste
Instructions
- Prepare the Slow Cooker: Spray the crock of a 4 to 6-quart slow cooker with nonstick cooking spray to prevent sticking. Place the beef chuck roast inside the crock.
- Mix Sauces and Add to Roast: In a small bowl, whisk together the au jus mix, brown gravy mix, and 1 cup of water until well combined. Pour this mixture evenly over the roast in the slow cooker.
- Slow Cook the Beef: Cover the slow cooker with its lid and cook on low heat for 8 to 10 hours, allowing the beef to become tender and infused with the au jus and gravy flavors.
- Shred the Beef: Once the beef is very tender, carefully remove the roast from the slow cooker. When it is cool enough to handle, shred the meat using forks. Discard any excess fat and return the shredded beef to the slow cooker with the juices. Stir well to combine.
- Preheat the Oven and Warm Bread: Preheat your oven to 400°F (205°C). Place the French bread rolls or pieces onto a baking sheet and heat them in the oven for 3 to 5 minutes until the exterior is crisp.
- Assemble the Po’ Boys: Spread mayonnaise and your choice of Creole mustard and/or yellow mustard on the warm bread. Pile generous amounts of the shredded beef and gravy on the bread. Top with finely shredded cabbage and dill pickle chips.
- Serve and Enjoy: Serve the po’ boys while warm for the best taste experience, enjoying the blend of savory beef, crisp bread, and tangy toppings.
Notes
- Using a slow cooker ensures the beef becomes extremely tender and flavorful.
- Avoid soaking the bread with too much gravy to keep the sandwich from becoming soggy.
- Adjust the amount of mustard and mayo to your taste preference for a more or less tangy sandwich.
- This recipe can be doubled easily for larger groups.
- Leftover shredded beef is great for other sandwiches or served over rice.
