Description
This New Orleans Roast Beef Po-Boy is a classic Louisiana sandwich featuring tender slow-cooked pot roast simmered in a rich Cajun-spiced gravy. Served on crusty French bread with fresh lettuce, tomato, pickles, and creamy mayonnaise, it delivers a perfect balance of hearty, savory, and tangy flavors.
Ingredients
Scale
Meat and Gravy
- 1 (3-lb) pot roast
- 4 Tbsp Cajun/Creole Seasoning
- 1 (0.87-oz) packet Brown Gravy Mix
- 1 (15-oz) can low-sodium beef broth
- 3 Tbsp cornstarch
- Water (for cornstarch slurry)
Po-Boy Assembly
- French bread (enough for 8 sandwiches)
- Shredded lettuce (about 2 cups)
- Tomato slices (from 2-3 medium tomatoes)
- Pickles (8-12 slices)
- Mayonnaise (about 1/2 cup)
Instructions
- Prepare the Roast: Place the 3-pound pot roast in your slow cooker. In a separate bowl, whisk together the low-sodium beef broth, Cajun/Creole seasoning, and brown gravy mix until fully combined. Pour this mixture evenly over the roast in the slow cooker.
- Slow Cook the Meat: Cover and cook on LOW for 8 to 12 hours or on HIGH for approximately 4 1/2 hours until the meat is tender enough to shred easily with forks. After cooking, remove the roast from the slow cooker and shred the meat thoroughly.
- Thicken the Gravy: In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Stir this slurry into the remaining liquid in the slow cooker and whisk well. Return the shredded meat to the slow cooker, stirring to coat the meat evenly in the thickened gravy. Keep warm until ready to serve.
- Assemble the Po-Boys: Slice the French bread lengthwise to create sandwich halves. On one half, pile a generous amount of the shredded roast beef with gravy. On the other half, spread mayonnaise evenly, then top with shredded lettuce, tomato slices, and pickles. Close the sandwich halves together and serve immediately.
Notes
- For best flavor, allow the roast to marinate in the seasoning and broth mixture for at least an hour before cooking if time allows.
- You can substitute the Cajun/Creole seasoning with a homemade blend of paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano.
- Use crusty French bread like a baguette or a hoagie roll to maintain the authentic texture and to hold all the juicy ingredients.
- Optional additions include hot sauce or sliced onions for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
