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New Orleans Roast Beef Po Boy Recipe
Ash Tyrrell

New Orleans Roast Beef Po Boy Recipe

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.
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Prep Time 18 minutes
Cook Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. I pour in beef stock and Worcestershire sauce, stir everything up and bring the mixture to a boil to get that flavor going.
  5. 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.
  6. 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.

Notes

  • 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.