Recipe of the Week- Po’ boy

I mean honestly who doesn’t love a good ole Po’ Boy?! This recipe for a roast beef one will have your moth watering and your stomach growling so get to cooking!


  1. 2 to 2.5lbs beef chuck roast
  2. 2 cloves garlic, thinly sliced
  3. 1 teaspoon kosher salt
  4. ½ teaspoon ground black pepper
  5. 3 tablespoons vegetable oil
  6. 1 cup diced onion
  7. 1 cup beef stock
  8. 1 cup chicken stock
  9. 2 tablespoons Worcestershire sauce
  10. 1 tablespoon hot sauce
  11. 2 sprigs fresh thyme
  12. 1 dried bay leaf
  13. 1 cup mayonnaise
  14. 4 (6- to 8-inch) loaves French bread, split lengthwise
  15. 1 cup shredded iceberg lettuce
  16. 1 large beefsteak tomato, sliced
  1. Cut small cuts about every 3 inches into the roast, being careful not to pierce through to bottom; insert garlic slices into cuts. Season both sides of the roast with salt and pepper.
  2. In a large Dutch oven, heat oil over high heat, until almost smoking. Carefully add roast, browning well on all sides; remove to plate. Reduce heat to medium. Add onion and carrot; cook until onion is tender, about 5 minutes. Return roast back to pan; add beef stock, chicken stock, Worcestershire sauce, hot sauce, thyme, and bay leaf. Bring to a boil. Reduce heat to low, and cover. Simmer until meat is fork-tender, about 3 hours. Using two forks, shred beef.
  3. Using a spatula, spread mayonnaise on cut sides of each loaf. Spoon roast beef with gravy over bread. Top with lettuce and tomato.

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