Roast Beef Debris Poboy

 

Ingredients

• 3-4 pounds Top Round (or Eye of Round) Roast
• Salt and black pepper to taste
• 2 tablespoons Avocado oil
• 1 large onion, thinly sliced
• 6-8 cloves garlic, minced
• Aromatics
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried Rosemary
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 cups beef broth
• 1 cup Barq's root beer (GLASS BOTTLE!)
• ~1 cup all-purpose flour
• Reserved cooking liquid from the roast beef
• Salt and black pepper to taste
• For the Po'boy Assembly:
• French bread or pistolette
• Blue Plate Mayonnaise
• Shredded lettuce
• Sliced tomatoes

Instructions

1. Mix Flour, salt and pepper on a plate
2. Cover Top Round Roast in mixture of flour, salt, and pepper
3. In a heavy Dutch oven with a lid, Sear Beef on all sides in avocado oil
4. Sauté Onions until translucent
5. Add Garlic and Aromatics and sauté for 1-2 min
6. Add Broth, Barq's, Bay Leaves, paprika, cayenne (Broth is beef better than Bullion in water)
7. Roast Beef in broth until just about falling apart (3-4 hours?)
8. Chill beef? (Cut in half and try half chilled and half unchilled - at least let it cool so that the juices don't flow out when cutting)
9. Slice Beef
10. Add Beef to Gravy
11. Simmer

Assemble the Sandwich

1. Slice the French bread lengthwise.
2. Spread mayonnaise on both sides of the bread.
3. Pile the shredded roast beef debris with jus onto the bread.
4. Top with shredded lettuce, sliced tomatoes, and pickles.