Best 3 New Orleans Style Sloppy Roast Beef Poboy Easy Recipes

**Savor the Bold Flavors of New Orleans with a Sloppy Roast Beef Po'Boy**

Indulge in the vibrant flavors of New Orleans with this delectable Sloppy Roast Beef Po'Boy. This classic sandwich is a symphony of tender, juicy roast beef smothered in a rich, flavorful gravy, nestled between slices of soft, fluffy French bread. Experience a harmonious blend of savory and tangy notes with every bite, complemented by a crisp, refreshing coleslaw and tangy pickles. This recipe offers two variations to tantalize your taste buds: a traditional version featuring slow-cooked roast beef and a simplified version using pre-cooked roast beef for a quicker meal. Both options promise an explosion of flavors that will leave you craving more.

Let's cook with our recipes!

NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY

New Orleans Style Roast Beef Debris Poboy image

New Orleanians define "debris" (day-bree) as the extra tender little bits of beef that fall off a beef roast as it's cooking in the oven, all mixed into a garlicky and spicy beef gravy. Mother's Restaurant in New Orleans is known as the home of the famous debris po-boy.

Provided by Blue Plate Mayonnaise

Number Of Ingredients 12

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
10 cloves garlic, cut in half lengthwise
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 cups beef stock or packaged low-sodium beef broth, plus more if necessary
6 (6-inch) lengths poboy bread (or Italian or French bread)
1 cup Blue Plate® Mayonnaise
6 slices fontina or provolone cheese
Thinly shredded iceberg lettuce
Sliced tomato
Louisiana-style hot sauce or Tiger Sauce®

Steps:

MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don't be afraid to let the roast get very brown - this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.

SLOPPY ROAST BEEF PO' BOY

Sloppy Roast Beef Po' Boy image

Provided by Food Network

Categories main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 1/2 pounds beef eye of round roast
5 cloves garlic, peeled and left whole
Salt and freshly ground black pepper
1 tablespoon vegetable oil
2 cups hot water
2 bay leaves
1/2 bell pepper
2 tablespoons all-purpose flour
1 loaf crusty French bread
Mayonnaise, for serving
Shredded iceberg lettuce, for serving
Sliced tomatoes, for serving
Sliced dill pickles, for serving

Steps:

Cut 5 slits in the roast and stuff with the garlic cloves. Sprinkle with salt and pepper.
Heat a Dutch oven over medium-high heat and add the oil. Sear the roast on all sides until a rich brown color. Add the hot water, bay leaves and bell pepper and bring to a boil. Cover, reduce the heat and simmer until the roast is very tender, about 3 hours. During cooking, you want to make sure you keep the level of liquid that you started with. You may have to add up to another 1 1/2 cups water. Do not let the liquid cook out.
Transfer the roast to a cutting board to rest. Discard the bay leaves and bell pepper from the pot. Sprinkle in the flour and cook, whisking, until thickened. You may need to add more flour until you reach the desired thickness of gravy. Be careful not to add too much, since it will thicken faster than you may expect. Season with salt and pepper.
Slice the bread down the center and warm slightly in the oven. Thinly slice the roast. Spoon the gravy over the cut sides of the bread and spread with some mayonnaise. Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles. Cover with the top half of the bread. Cut into 6 pieces and wrap with butcher paper or parchment paper.

NEW ORLEANS STYLE SLOPPY ROAST BEEF POBOY (EASY!!)

New Orleans Style Sloppy Roast Beef Poboy (Easy!!) image

If you ever visit New Orleans, at some point in time, you must get a good, sloppy roast beef poboy. The difference between a poboy and a submarine sandwich is the bread. Poboys are made on a very light and crusty french bread. I like my bread heated to where the crust is very crispy, yet the inside is soft. That usually takes about 3-4 minutes in a 350 degree oven. The proper way of eating this is to let the gravy drip onto the fries when you take a bite, then eat the fries and gravy. Mmmmmmm!!! :)

Provided by Irishcolleen

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb deli roast beef
1 (18 ounce) jar heinz savory beef gravy
lettuce, finely shredded
1 large tomatoes, sliced
mayonnaise
sliced onion (optional)
sliced dill pickle (optional)
2 loaves crusty French bread

Steps:

Have the deli slice the roast beef very thin, but not shaved.
Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
Serve with french fries. :).

Tips:

Choose the right cut of beef: Chuck roast or brisket are the best choices for this recipe, as they are both flavorful and tender when cooked slowly.
Season the beef well: Use a generous amount of salt, pepper, and garlic powder to season the beef before cooking. This will help to develop flavor throughout the roast.
Cook the beef low and slow: The key to tender, flavorful roast beef is to cook it low and slow. This can be done in a slow cooker or in the oven at a low temperature.
Don't overcook the beef: Overcooked beef will be tough and dry. Use a meat thermometer to check the internal temperature of the beef, and remove it from the heat when it reaches 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
Shred the beef against the grain: This will help to make the beef tender and easy to eat.
Use a flavorful gravy: The gravy is an important part of this recipe, so be sure to use a flavorful one. You can make your own gravy from scratch or use a store-bought gravy mix.
Serve the po'boys on fresh bread: The po'boys are best served on fresh bread, such as French bread or hoagie rolls.

Conclusion:

New Orleans-style sloppy roast beef po'boys are a delicious and easy-to-make sandwich that is perfect for a casual meal. The roast beef is tender and flavorful, the gravy is rich and flavorful, and the bread is fresh and crusty. These sandwiches are sure to be a hit with your family and friends.