New Orleans Roast Beef Po Boy Recipe | Hearty Street Food

I made this New Orleans Roast Beef Po’ Boy Recipe recently, and it blew my mind. I couldn’t resist the idea of tender, juicy roast beef drenched in rich debris gravy, piled into crusty French bread and dressed to perfection.

As I cooked, I got to appreciate how each step—browning, seasoning, shredding—makes the final sandwich sing. By the time I bit in, the flavors reminded me of being in New Orleans, with its magic in every messy, delicious bite.

After making it, I knew this was one of my new favorite go-to sandwiches for when I want something both comforting and bold, much like this Slow Cooker Italian Chicken Sandwiches recipe that also turns simple ingredients into a crave-worthy meal.

Ingredients

Here’s what I used, with measurements and tips based on what works best.

Pot Roast Seasoning:

3 tablespoons kosher salt – coarse salt helps the seasoning really stick and flavor the meat.
2 tablespoons black pepper – fresh ground gives sharper punch.
1 tablespoon white pepper – adds a different layer of peppery heat.
1 tablespoon cayenne – gives that signature heat; reduce if you’re mild.
1 tablespoon paprika – for color and sweet smokiness.
1 tablespoon granulated garlic powder – fresh-tasting dried garlic helps without extra work.
1 tablespoon granulated onion powder – for depth without chopping more.
1 teaspoon cumin – adds that subtle earthy warmth.

Pot Roast & Po’ Boy Build:

3½ lbs beef shoulder chuck roast – choice cut because chuck becomes tender and shreds well.
½ cup unbleached all-purpose flour – helps form a roux and thicken gravy.
¼ cup oil – for browning the meat well.
1 medium onion, chopped medium – onions add sweetness and base savoriness.
3 stalks celery, chopped medium – the classic mirepoix partner with onion.
5 garlic cloves, chopped fine – garlic flavor spreads through the gravy.
2 bay leaves – aromatic and classic in slow cooked meat.
1 tablespoon Worcestershire sauce – adds umami and complexity.
3 cups low-sodium beef stock – gives rich beef flavor yet lets you control salt.
10 oz French bread, halved – key to a po’ boy is crisp outside, soft inside French‐style bread.
½ cup mayonnaise – for spreading on the bread; moisture and richness.
½ cup shredded lettuce – brings crunch and fresh contrast.
12 sliced dill pickles – sharp, tangy contrast.
2 Roma tomatoes, sliced ~½ inch thick – juicy freshness.

Note: serves about 12 sandwiches.

Variations

I tried some alternatives and extras so you can adapt based on what you like or have:

Dairy-free version: skip the mayonnaise or use a dairy-free spread.
Lower heat: reduce or omit the cayenne; use mild paprika instead of hot.
Alternate stock: use chicken stock if beef stock is too heavy or bold for your taste.
Cheese add-on: though traditional po’ boys don’t have cheese, you could melt provolone or mozzarella if you like cheesy staples.
Bread substitute: if authentic French bread isn’t available, a banh mi roll or other crusty loaf works well.

Cooking Time

Prep Time: ~18 minutes
Cooking Time: 1 hour 15 minutes (in pressure cooker)
Total Time: about 1 hour 35 minutes

Equipment You Need

Instant Pot or pressure cooker — for cooking the roast under pressure and saving time.
Large 5-quart pot or Dutch oven — if you’re browning the meat and making gravy on the stove.
Two forks — for shredding the beef easily once it’s fork-tender.
Bread knife — to split the French bread cleanly without tearing.
Airtight containers / foil — for resting, storing leftovers, keeping everything fresh.

How to Make New Orleans Roast Beef Po’ Boy Recipe Name?

Here’s how I make New Orleans Roast Beef Po’ Boys, step by step.

Step 1: Seasoning and Browning the Roast

I mix the pot roast seasoning (salt, peppers, cayenne, paprika, garlic powder, onion powder, cumin) thoroughly in a bowl. Then I rub that seasoning all over the beef chuck roast.

After that, I heat oil in my pot and sear the roast on all sides until golden brown; this builds flavor and texture before the slow cooking, perfect for hearty lunch recipes you can prep ahead.

Step 2: Building the Gravy Base

Once the roast is seared, I remove it and stir in all-purpose flour to make a roux, cooking until it reaches a peanut butter brown color. Then I add chopped onion, celery, some more seasoning, garlic, and bay leaves.

I pour in beef stock and Worcestershire sauce, stir everything up and bring the mixture to a boil to get that flavor going.

Step 3: Pressure Cooking, Shredding, and Assembling

I return the roast into the pot or pressure cooker, cover and cook on high pressure for about 1 hour and 15 minutes until the meat is very tender. After releasing pressure, I move the roast onto a platter, shred it with two forks, and let it rest briefly under foil.

Then I assemble the sandwich: spreading mayonnaise on both sides of the French bread, layering bottom bread with the roast beef and gravy, topping with shredded lettuce, tomato slices, pickles, then closing the sandwich and cutting as desired—similar to how I layer flavors in the Ultimate Crack Burgers recipe for an over-the-top bite.

Additional Tips for Making this Recipe Better

Reserve some of the seasoned flour after dredging the roast to help thicken the gravy later.
Brown the roast well; that crust adds deep flavor.
If the roux browns too quickly, lower the heat—slow and steady gives better color without burning.
Taste the gravy before finishing; add a splash of water if it’s too salty.
Toast or warm the bread just before assembling so the hot meat doesn’t cool everything down.

How to Serve New Orleans Roast Beef Po’ Boy Recipe Name?

Lay each filled po’ boy on parchment paper or a wooden board to catch drips. Garnish with extra shredded lettuce and tomato slices on top so the colors pop. Serve with pickle slices on the side—they brighten the palate. Offer extra gravy or hot sauce so guests can add their own moisture or heat.

Serve alongside crispy fries, potato chips, or onion rings. A cold drink like sweet tea or lemonade works beautifully, and a light slaw cuts through the richness.

Nutritional Information

Calories: ~456 kcal
Protein: ~31 g
Carbohydrates: ~22 g
Fat: ~28 g

Make Ahead and Storage

Storing and Freezing

Let the roast and gravy cool, then place in airtight containers. In the fridge, it stays good for up to 7 days. For longer storage, freeze in freezer-friendly containers for about 3 months.

Reheating

Thaw if frozen, then reheat the roast beef and gravy gently over medium heat with a splash of stock if needed. Warm the bread separately in the oven so it stays crisp.

Why You’ll Love This Recipe?

Bold yet comforting flavors: seasoning, gravy, and crisp bread create a rich but balanced sandwich.
Adaptable: adjust spice level, swap stocks, or change bread type to fit your taste.
Great for leftovers: flavors deepen overnight and reheat beautifully.
A true New Orleans classic: captures the essence of the city’s po’ boy tradition.
Surprisingly manageable: quick prep and pressure-cooker cooking keep it weeknight friendly.

Ash Tyrrell