In a large pot, heat olive oil over medium heat. Season the beef roast with salt and pepper, then sear it on all sides until browned. Add chopped onions and minced garlic, cooking until softened.

Simmer

Add beef broth and Worcestershire sauce to the pot. Bring to a boil, then reduce the heat to low and cover. Simmer for about 3 hours, or until the beef is tender and easily shredded.

Shred the Beef

Remove the beef from the pot, shred it with two forks, and return it to the pot with the cooking liquid. Let it simmer for an additional 30 minutes.

Fried Shrimp Preparation

Prepare Shrimp

Soak the peeled and deveined shrimp in buttermilk for about 30 minutes.

Coat and Fry

In a bowl, mix flour, cornmeal, cayenne pepper, salt, and black pepper. Heat oil in a deep skillet. Dredge shrimp in the flour mixture, then fry in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Remoulade Sauce Preparation

Mix Ingredients

In a mixing bowl, combine mayonnaise, Dijon mustard, hot sauce, lemon juice, chopped capers, and green onions. Mix well and refrigerate until ready to serve.

Assembly

Assemble the Po'boys

Cut the French bread or po'boy rolls in half lengthwise. Layer the shredded roast beef on one half and top with provolone cheese. On the other half, layer the fried shrimp and drizzle with remoulade sauce. Top with lettuce and tomato slices. Close the sandwich and serve.