Louisiana Roast Beef Po-boy

Hi there!

Are you sick of standing over the stove for hours? Do you want a flavorful and tender beef recipe? Do you want to know what a po-boy is? Of course you do!

When I was a kid, I was a brat and picky for most meals that my mom cooked. I realize that now and I'm sorry mom. LOVE YOU, YOU'RE THE BEST.

One meal that I never complained about was roast beef, it was my favorite! Dad made a po-boy, Mom would eat hers with green beans, and my little sis and I would eat ours with mashed potatoes!

Three perfect ways to enjoy such a flavorful meat that is SO EASY to make.

But it is time consuming. Like 8-9 hours cooking time, but for 7 of it you have to do absolutely nothing. It's so worth it. Trust me.

Roast beef po-boys are perfect for a family get-together where you want to enjoy your time with others while letting your dinner cook slowly in the background.

A po-boy is a traditional Louisiana sandwich, typically served on fresh French bread. They can be stuffed with shrimp, crawfish, fried oysters, catfish, and of course, roast beef. If you want your po-boy "dressed" it will come with mayo, lettuce, and tomatoes. That's how I love mine!

Try it out and you won't be disappointed!

Here we go -

Take your very pretty rump roast and generously salt and pepper that thing. I typically use around a 3 pound roast.

In a large cast iron skillet, (any large skillet or saute pan also works fine) heat up 2 tablespoons vegetable oil on medium-high heat.

Add the roast to the skillet once HOT and let brown for 9 minutes. Flip over and let brown for another 9 minutes.

Using tongs, flip the roast over to the sides for 2-ish minutes each as well. Now pop that browned beef in the slow cooker and poke about 10 holes into the roast with a knife.

Meanwhile, chop one medium yellow onion. The size of the onion slices are completely up to you, but I usually dice ½ inch pieces. Add the onion to the same pan once the roast has been removed. Turn the heat down to low, add a splash of water, and cook down for 6-8 minutes.

In a measuring cup or small bowl, mix-

• 1 cup of water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Pickapeppa sauce
• 1 tablespoon minced garlic
• 1 bag of onion soup (Lipton Soup and Dip Mix, comes in pack of two but just use one)

Once onions have been cooked down, add them to the slow cooker, and then pour the liquid mixture over the roast.

Let this cook down for 7 hours on low heat.

Once the 7 hours are up, shred the roast.

In a small cup, mix ½ cup of water with 1-2 tablespoons of cornstarch. Pour this over the roast and mix well, let sit on low for another 30 minutes.

*Note: If you want thinner gravy for roast and mashed potatoes use 1 tablespoon cornstarch. For thicker gravy for a po-boy use 2 tablespoons.

Now we make our po-boys!

Slice 6 loaves of French bread and add butter or mayo to the cut side and grill until toasted.

Starting from the bottom we have - bottom slice, roast beef, 2 slices of tomato, shredded lettuce mayo, top slice.

Eat your po-boy and enjoy with some great family and friends!

Louisiana Roast Beef Po-boys

For the roast -

• 3 pound rump roast
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 medium yellow onion
• 1 cup water
• 1 package onion soup (Lipton Recipe Secrets Onion Soup and Dip Mix, comes in pack of two but use just one)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Pickapeppa sauce
• 1 tablespoon minced garlic
• ½ cup water
• 1-2 tablespoons cornstarch (depending on consistency preference)

For the po-boys -

• French bread loaves
• shredded lettuce
• sliced tomatoes
• mayo

1. Generously season rump roast with salt and pepper.
2. Add oil to a hot cast iron skillet and then add rump roast. Cook on medium-high heat for 9 minutes
3. Flip roast and cook for anther 9 minutes.
4. Turn roast to each side and cook for 2 minutes each to brown
5. Place roast in slow cooker and poke a few holes in the roast with a sharp knife
6. Dice onion, and then add to the same skillet used for the roast. Add a splash of water and cook down on low heat for 6-8 minutes. Pour cooked onions over the roast in the slow cooker.
7. Meanwhile, mix 1 cup of water with onion soup packet, Worcestershire sauce, Pickapeppa sauce, and garlic. Pour this mixture over the roast and onions.
8. Cook in slow cooker on low for 7 hours
9. Shred roast and in a separate cup, mix ½ cup of water and cornstarch. Pour this mixture in the roast and stir well.
10. Let cook for another 30 minutes.
11. Slice French bread loaves, spread mayo or butter on cut side and grill until toasted
12. Starting from the bottom up make your po-boy: bottom slice, roast beef, 2 sliced tomatoes, shredded lettuce, mayo, top slice
13. Enjoy!