Roast Beef Po Boy Sandwich

The first time I had a real Po Boy was during a sticky July afternoon in New Orleans, standing in a tiny shop where the air smelled like beef gravy and hot bread. I watched the guy behind the counter dip the crusty loaf directly into the roasting juices before piling it high with shredded beef that had been cooking for hours. That sandwich changed everything I thought I knew about roast beef sandwiches. I came home obsessed with recreating that messy, glorious experience in my own kitchen.

Last winter my brother came over after a terrible week at work, and I made these sandwiches while we caught up. I'd been braising the beef since morning, and the whole house smelled like onions and thyme. He took one bite, leaned back against the counter, and said this was exactly what he needed. We ate them standing up in the kitchen, gravy dripping down our wrists, and talked for two hours. Sometimes food is just the excuse you need to really connect with someone.

Ingredients

• 1.5 lbs beef chuck roast: Chuck has the perfect marbling for slow braising, becoming meltingly tender while still holding enough structure to shred beautifully
• 1 tbsp vegetable oil: You need a neutral oil with a high smoke point for getting that gorgeous crust on the beef
• 2 cups beef broth: Use a good quality broth or stock since it forms the base of your gravy
• 1 cup water: This stretches the braising liquid without diluting the flavor
• 1 medium onion, sliced: The onion breaks down completely during braising, adding sweetness and body to the gravy
• 2 cloves garlic, minced: Fresh garlic gives you that aromatic foundation that builds throughout cooking
• 1 tsp kosher salt: Salt early and generously to penetrate the meat during the long braise
• 1/2 tsp black pepper: Fresh cracked pepper adds warmth and subtle heat
• 1/2 tsp dried thyme: Thyme pairs perfectly with beef and adds that classic French influence
• 1/2 tsp dried oregano: Oregano brings an earthy, slightly floral note to the seasoning blend
• 1/2 tsp paprika: Smoked paprika would be lovely here for extra depth
• 1 bay leaf: Dont skip this, it adds that subtle background flavor you cant quite put your finger on
• 2 tbsp all-purpose flour: Flour creates the roux that thickens your gravy into something velvety and rich
• 2 tbsp unsalted butter: Butter gives the gravy a luxurious mouthfeel and glossy finish
• 4 loaves French bread: Look for bread with a crackly crust and soft interior that can stand up to the gravy without turning into mush immediately
• 1 cup shredded lettuce: Iceberg or romaine adds that essential crunch and cool contrast
• 2 medium tomatoes, sliced: Vine ripened tomatoes work best here
• 1/2 cup dill pickle slices: Pickles cut through all that rich beef and gravy with bright acidity
• 1/4 cup mayonnaise: A thin layer of mayo protects the bread from getting soggy too quickly
• Hot sauce: Crystal or Louisiana style hot sauce is traditional and perfect here

Instructions

Get your oven ready:

Preheat your oven to 325°F and move the rack to the lower middle position

Season the beef generously:

Pat the chuck roast completely dry with paper towels, then rub it all over with salt, pepper, thyme, oregano, and paprika

Build that flavor foundation:

Heat the oil in a Dutch oven over medium high heat until it shimmers, then sear the roast on all sides until deeply browned, about 2 to 3 minutes per side

Add aromatics:

Toss in the sliced onion and garlic, stirring for about 2 minutes until fragrant

Start the braise:

Pour in the beef broth and water, add the bay leaf, bring everything to a simmer, then cover and transfer to the oven

Let it cook low and slow:

Braise for 2 to 2.5 hours until the beef is fork tender and easily shreds

Shred the beef:

Remove the roast to a cutting board and use two forks to pull it apart into bite sized pieces

Save the liquid:

Strain the cooking liquid and reserve 2 cups for your gravy

Make the roux:

Melt butter in a saucepan over medium heat, whisk in flour, and cook for 2 minutes while stirring constantly

Build the gravy:

Gradually whisk in the strained cooking liquid and simmer until thickened, about 5 minutes

Combine everything:

Return the shredded beef to the gravy and stir to coat completely

Prep the bread:

Slice each French bread loaf lengthwise and spread the inside with mayonnaise if using

Assemble your sandwiches:

Pile the hot beef generously onto each loaf, then top with lettuce, tomatoes, and pickles

Finish with heat:

Add hot sauce to taste, close the sandwiches, and serve immediately while everything is still warm

Save

My grandmother would have called this mess making, not cooking, but thats the whole point of a Po Boy. These sandwiches taught me that some of the best food experiences are the ones that require extra napkins and a complete abandon of table manners. Now whenever I make them, I think about how the best recipes are the ones that bring people together over something messy and wonderful.

Making It Your Own

Ive learned that the beauty of this recipe lies in its adaptability while keeping the soul intact. Sometimes I add a splash of Worcestershire to the gravy for depth, or a pinch of cayenne if Im feeling brave. The key is understanding which elements are non negotiable and where you can play.

The Bread Matters

After testing countless breads, I discovered that the loaf can make or break the entire sandwich. You want something with a substantial crust that gives way to a tender interior, sturdy enough to hold everything together but soft enough to yield when you bite down. Toast it lightly if you prefer, but dont go too long or it becomes hard to eat.

Make Ahead Magic

The absolute best thing about this recipe is that the beef and gravy actually taste better the next day. Make the beef up to two days ahead, store it in the gravy in the refrigerator, and gently reheat before assembling. The flavors have time to marry and deepen into something even more delicious.

• Keep the braising liquid even if you think you have too much, it reduces beautifully
• Dont shred the beef too finely or youll lose that satisfying texture
• Always warm your bread before assembling, it makes such a difference

Save

Grab some napkins and maybe change into something you dont mind getting sauce on. This is going to be wonderful.

Recipe FAQs

→ How is the beef prepared for this sandwich?

The beef chuck is seared and slow-braised in broth with herbs and aromatics until fork-tender, then shredded and combined with a rich gravy.

→ What type of bread is best to use?

Crusty French bread or hoagie rolls work best to hold the juicy beef and toppings, providing the perfect balance of texture.

→ Can I make the gravy thicker?

Yes, whisking flour into melted butter before gradually adding beef liquid helps achieve a smooth, thick gravy consistency.

→ Are there suggested toppings to enhance flavors?

Crisp shredded lettuce, fresh tomato slices, dill pickle slices, and optional mayonnaise or hot sauce add layers of texture and flavor.

→ Is it possible to use other meats?

You can substitute turkey or pork for beef if preferred, adjusting cooking time as needed for tenderness.