Roast Beef Po’Boys combines all the flavors of the South into a single submarine sandwich, from juicy, tender roast beef to delicious gravy.
When it comes to comfort food, nothing beats a slow cooker roast beef po’boy sandwich, a mouthwatering Southern staple from Louisiana’s city of New Orleans.
This masterpiece begins with cuts of beef that are marinated in a rich gravy and a blend of spices and herbs. The magic happens as the meat simmers low and slow in the crock pot resulting in tender and juicy beef.
The secret behind this irresistible sandwich lies within its meticulously crafted layers: a pillowy soft sub bun generously filled with juicy meat, dripping with luscious gravy made from its own cooking juices.
And what’s a true po’boy without its signature condiments? Tangy mayonnaise adds just the right amount of kick while crisp lettuce and ripe tomatoes lend freshness to balance out the flavors.
If you want to enjoy some southern comfort at home, these slow cooker roast beef po’boys are sure to please anyone’s palate while capturing the true soul and spirit of New Orleans.
Jump to:
What is a Po’ Boy?
Originating in the vibrant city of New Orleans, a po’ boy is more than just a sandwich – it’s a culinary experience. This iconic dish gets its name from the “poor boys” who relied on these hearty sandwiches during tough times.
Traditionally, a po’ boy consists of French bread filled with mouthwatering ingredients like fried seafood or juicy roast beef.
Why You’ll Love This Po’ Boy Recipe
- Authentic Southern Flavors!
- Juicy and tender roast beef!
- Easy to make comfort food!
- Customizable with your favorite toppings!
Roast Beef Po’ Boy Ingredients
- Chuck roast: Can also use rump roast, eye round, top round or chuck shoulder.
- Brown gravy mix
- Au jus mix
- Seasonings: Onion powder, Celery seed, Black pepper.
- Beef broth: You can make your own or use beef stock.
- Butter
- Soft sub rolls
- Toppings: Mayo, Lettuce, Tomato
Recipe Variations
- Swap out mayo with horseradish sauce or chipotle aioli for a tangy option.
- Make it gluten free by using a gluten free gravy and sub bun.
- Add some heat with cajun seasoning or top off with jalapeno slices.
- Add veggies such as grilled bell peppers, onions or mushrooms.
- Swap roast beef with seafood such as shrimp.
- Swap soft sub rolls with french bread or your favorite sub bun.
- Top with your favorite cheese if you’d like.
How to Make Roast Beef Po’ Boys
Add the chuck roast to the bottom of your slow cooker.
In a small bowl, add brown gravy mix, au jus mix, onion powder, celery seed, black pepper and beef broth. Stir to combine.
Pour mixture over top of beef roast. Add butter on top.
Cook on low for 6-8 hours or high for 4-6 hours until the roast falls apart.
Remove beef from the slow cooker and shred.
Remove all the liquid from the slow cooker except for about 1 cup. You can reserve the rest of the liquid for dipping if you like.
Add the shredded beef with the 1 cup liquid back in the slow cooker and mix together.
Pile onto soft buns along with mayo, lettuce and tomato toppings.
Recipe Tips
- Don’t skip on the seasonings. This is what makes the sandwich as good as it is.
- Make or save extra gravy for dipping.
- Toast your sub bun for crunchiness in every bite.
How to Store
- Refrigerator: Allow to cool and store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Place in an airtight container or ziplock bag and store in the freezer for up to 3 months.
What to Serve with Roast Beef Po’ Boys
- French fries
- Green salad
- Cole slaw
- Hush puppies
- Dill pickle spears
- Potato salad
FAQs
Absolutely! While traditional po’ boy sandwiches are typically made with French bread or a sub roll, you can certainly experiment with different types of bread to suit your taste. Try using ciabatta, hoagie rolls, or even sliced baguette for a unique twist on this classic Southern dish.
Certainly! Just make the roast per directions, allow to cool and store in fridge until ready to serve. Assemble sandwiches the day of consuming.
More Slow Cooker Sandwich Recipes
- Slow Chicken Caesar Sandwiches
- Slow Cooker BBQ Pulled Chicken
- Slow Cooker Crack Chicken
- Hot Shredded Chicken Sandwiches
Recipe
Roast Beef Po’ Boy
Ingredients
- 2 pounds chuck roast
- 1 (1oz.) envelope brown gravy mix
- 1 (1oz.) envelope au jus mix
- 1 teaspoon onion powder
- 1 teaspoon celery seed
- 1 teaspoon black pepper
- 2 cups beef broth
- 4 tablespoons butter
- Soft sub rolls
- Mayo
- Lettuce
- Tomato
Instructions
- Add the chuck roast to the bottom of your slow cooker.
- In a small bowl, add brown gravy mix, au jus mix, onion powder, celery seed, black pepper and beef broth. Stir to combine.
- Pour mixture over top of beef roast. Add butter on top.
- Cook on low for 6-8 hours or high for 4-6 hours until the roast falls apart.
- Remove beef from the slow cooker and shred.
- Remove all the liquid from the slow cooker except for about 1 cup.
- You can reserve the rest of the liquid for dipping if you like.
- Add the shredded beef with the 1 cup liquid back in the slow cooker and mix together.
- Pile onto soft buns along with mayo, lettuce and tomato toppings.
Notes
- Refrigerator: Allow to cool and store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Place in an airtight container or ziplock bag and store in the freezer for up to 3 months.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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