Roast Beef Po' Boy
Roast Beef Po'Boys combines all the flavors of the South into a single submarine sandwich, from juicy, tender roast beef to delicious gravy.
Servings: 6 servings
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.
