Roast Beef Po Boy

The first time I had a proper Po Boy was during a rainy afternoon in New Orleans, where the tiny shop smelled like slow-cooked beef and fresh bread. I watched the sandwich maker ladle this rich, dark gravy over mounds of shredded beef, and I knew my life was about to change. Something about that combination of crusty bread soaking up all those savory juices just stuck with me. Now it's the sandwich I make when I need serious comfort food.

I made these for my Super Bowl party last year, and honestly, people stopped talking about the game entirely. My friend Sarah took one bite and literally moaned into her sandwich, which is basically the highest compliment you can get. They disappeared faster than I could assemble them, and now it's the most requested thing at my house.

Ingredients

• 2 lbs boneless beef chuck roast: Chuck has the perfect marbling for slow cooking, becoming meltingly tender while still holding enough structure to shred beautifully
• 1 tbsp kosher salt: Season the beef generously because the seasoning will concentrate as it braises
• 1 tsp black pepper: Freshly cracked gives you the best aromatic punch
• 1 tbsp garlic powder: Distributes garlic flavor evenly throughout the meat without any burnt bits
• 1 tbsp onion powder: Works in tandem with the garlic for that classic savory base
• 1 tsp dried thyme: Adds an earthy, slightly floral note that complements the beef beautifully
• 2 tbsp vegetable oil: You need a neutral oil with a high smoke point for proper searing
• 3 cups beef broth: Use a good quality broth because it reduces down and becomes the base of your gravy
• 1 medium onion, thinly sliced: These will melt into the braising liquid and add natural sweetness
• 4 cloves garlic, minced: Fresh garlic gives you that aromatic punch you just cannot get from powder alone
• 1 tbsp Worcestershire sauce: The secret ingredient that adds depth and umami richness to the braising liquid
• 2 tbsp all-purpose flour: The thickener for your gravy, creating that velvety texture
• 1 cup reserved beef cooking liquid: This is liquid gold, packed with all the flavor from hours of braising
• 4 French baguette sections: Get the crispest baguettes you can find because they need to stand up to all that gravy without turning to mush
• 2 cups shredded iceberg lettuce: Iceberg might seem basic but its crunch is essential and it holds up better than fancier greens
• 2 large tomatoes, sliced: Look for tomatoes that give slightly when pressed, avoiding mealy ones that add nothing but texture
• 1/2 cup dill pickle slices: These bright, tangy slices cut through the richness and wake up your palate
• 1/4 cup mayonnaise: Creates a creamy barrier that helps keep the bread from getting soggy too quickly
• Hot sauce: Optional but highly recommended for that authentic Louisiana kick

Instructions

Get everything ready:

Preheat your oven to 325°F and pat that beef completely dry with paper towels because wet meat will not get that gorgeous crust we are after.

Season generously:

Rub the beef all over with salt, pepper, garlic powder, onion powder, and thyme, pressing the spices into the meat so they really stick.

Sear for flavor:

Heat the vegetable oil in your Dutch oven until it is shimmering, then sear the beef on all sides until deeply browned, about 3-4 minutes per side.

Build the base:

Pull the beef out and toss in those sliced onions and garlic, cooking until they are softened and fragrant, about 3 minutes.

Start the braise:

Nestle the beef back into the pot, pour in the beef broth and Worcestershire, and bring everything to a simmer before covering tightly.

Low and slow:

Slide the pot into the oven and let it braise for 2.5 hours until the beef is fork-tender and practically falling apart.

Shred the beef:

Lift the beef out and use two forks to shred it into bite-sized pieces, then strain that precious cooking liquid and save 1 cup.

Make the gravy:

Whisk the flour into the reserved liquid over medium heat, stirring constantly until it thickens into a velvety gravy, about 3-5 minutes.

Combine and keep warm:

Mix the shredded beef right into that gravy and keep it warm while you prep the bread.

Build your Po Boy:

Spread mayonnaise on the bottom half of each baguette, then pile on lettuce, tomatoes, pickles, and that glorious beef gravy mixture.

Finish and serve:

Top with hot sauce if you like heat, close the sandwiches, press down gently to help everything settle, and serve immediately.

Save

These sandwiches have become my go-to for feeding a crowd because they are just so satisfying and everyone gets to customize their own. There is something really special about watching people take that first bite, eyes widening as the flavors hit them, knowing you made something that brings that kind of joy.

Making It Your Own

My brother-in-law swears by adding Creole mustard to his mayo mixture, and honestly, it is a game changer I wish I had thought of first. Sometimes I will switch up the pickles for bread and butter if I want something a little sweeter, or add a slice of sharp cheddar if I am feeling particularly indulgent. The beauty of a Po Boy is that it is a canvas for whatever you are craving while still being perfect exactly as written.

The Bread Makes All The Difference

I learned the hard way that not all baguettes are created equal when you are piling on wet ingredients. You want bread with a really crackly crust and a tight crumb that will not disintegrate the second that gravy hits it. I have started asking my bakery to slice them for me because they can usually get a more even cut than I can manage at home.

Serving Suggestions And Side Dishes

A classic Po Boy deserves classic sides, so I usually go with crispy french fries or maybe some zesty potato chips to echo that crunch.

• Keep some extra gravy warm on the side for dipping because everyone will want more
• Cold beer or sweet tea balances the richness perfectly
• Napkins are non-negotiable, like way more than you think you need

Save

There is nothing quite like standing in the kitchen with gravy-stained hands, watching people enjoy something you poured your heart into. That is what cooking is all about.

Recipe FAQs

→ How is the beef prepared for this sandwich?

The beef is seasoned with salt, pepper, garlic, onion powder, and thyme, then seared to brown the exterior before being braised in beef broth and Worcestershire sauce until tender.

→ What type of bread works best?

A crusty French baguette sliced lengthwise provides the perfect texture and structure to hold the flavorful fillings.

→ Can I make the gravy ahead of time?

Yes, the gravy can be prepared in advance and gently reheated, which allows the flavors to meld together nicely.

→ What vegetables complement the beef in this preparation?

Crisp iceberg lettuce, sliced tomatoes, and dill pickle slices add freshness and a balance of textures.

→ Are there tips for shredding the beef effectively?

After braising, use two forks to pull the meat apart gently, ensuring tender and even shreds that absorb the gravy well.