Roast Beef Debris Poboy Recipe
New Orleans style, slow-roasted with debris gravy and topped with mayo, chopped lettuce and tomato slices on Nola PoBoy bread.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roast
Preheat the oven to 300°F (150°C). Season the chuck roast with salt and black pepper. In a large skillet, sear the roast on all sides until browned. Transfer to a Dutch oven.
- 2
- 3
Slow Roast
Cover the Dutch oven and roast in the preheated oven for about 3 to 4 hours, or until the meat is tender and shreds easily with a fork.
- 4
Shred the Beef
Remove the roast from the oven and let it rest for 15 minutes. Shred the beef with two forks, discarding any large pieces of fat.
- 5
Make the PoBoy
Slice the Nola PoBoy rolls in half. Spread mayonnaise on the bottom half, add the shredded beef with debris gravy, then top with chopped lettuce and tomato slices. Close the sandwich and serve.