Magically Delicious Roast Beef Po-boys
Season your roast with salt and pepper. You can also use meat tenderizer, a type of season all, onion and garlic powder, or whatever seasonings you like. Once the seasonings are rubbed in well, roll t
Ingredients
- 1 lean eye-of-round roast (Size depends on how many people you are feeding. Warning: southerners tend to eat twice as much as others, so keep that in mind when figuring amount needed.)
- Flour
- Salt
- Black Pepper
- Red Pepper (Be careful. This stuff is hotter than a love scene!)
- Beef Bouillon Cubes
- Packaged Brown Gravy Mix
- Oil
- French Bread
- Lettuce
- Tomatoes
Instructions
- 1
Season your roast with salt and pepper. You can also use meat tenderizer, a type of season all, onion and garlic powder, or whatever seasonings you like.
- 2
Once the seasonings are rubbed in well, roll the roast in flour.
- 3
Heat about ½ inch of oil in a large pot, then brown the roast on all sides.
- 4
When the roast is very well browned, add enough water to the pot to just cover the meat. Add a couple of beef bouillon cubes.
- 5
Add salt, pepper, and other favorite seasonings to the water, then cover, lower the fire and simmer for a couple of hours.
- 6
After 2 hours, remove the roast and place it on a cutting board to cool some.
- 7
Next slice and cut the roast up into thin bite-size pieces. Return meat to liquid in pot, stir in a couple of packs of brown gravy mix—can be the kind that comes with onion bits or mushrooms.
- 8
Let the mixture and the meat simmer for another hour on low, stirring occasionally to make sure the gravy doesn’t stick to the bottom of the pot.
- 9
To serve, slice off a piece of French bread about 5 inches long. Slice it in half, so you have a top and bottom for your sandwich.
- 10
Spoon meat and gravy over the bottom slice, then place sliced lettuce and tomatoes on top of the roast.
- 11
Take the top piece of French bread and coat it with plenty of mayonnaise, then place it on top of the lettuce and tomatoes.
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