Description
This Slow Cooker Roast Beef Debris Po’ Boys recipe features tender, slow-cooked beef chuck roast shredded and tossed in savory au jus and gravy, served on crisp French bread rolls with classic toppings like mayo, mustard, shredded cabbage, and dill pickles. Perfectly capturing the flavors of a traditional New Orleans favorite, this easy slow cooker dish is sure to satisfy sandwich lovers.
Ingredients
Scale
Beef and Sauce
- 1 (2.5 to 3-pound) beef chuck roast
- 1 (1-ounce) packet au jus mix
- 1 (0.87-ounce) packet brown gravy mix
- 1 cup water
Sandwich Assembly
- 4 to 6 French bread sub rolls, about 6 inches each (or 2 large French bread loaves cut into 2 to 3 pieces each)
- Finely shredded cabbage
- Dill pickle chips
- Mayonnaise
- Yellow mustard
- Creole mustard
Instructions
- Prepare the Slow Cooker: Spray the crock of a 4 to 6-quart slow cooker with nonstick cooking spray to prevent sticking.
- Add and Cook the Roast: Place the chuck roast into the prepared slow cooker. In a small bowl, whisk together the au jus mix, brown gravy mix, and 1 cup of water until combined, then pour this mixture over the roast. Cover and cook on low for 8 to 10 hours until the beef is very tender.
- Shred the Beef: Carefully remove the roast from the slow cooker once it’s tender and cool enough to handle. Shred the meat with forks, discarding any fat. Return the shredded beef to the slow cooker and stir to combine with the flavorful au jus and gravy mixture.
- Warm the Bread: Preheat your oven to 400°F (204°C). Place the French bread rolls or pieces in the oven for 3 to 5 minutes to crisp the exterior and warm through.
- Assemble the Po’ Boys: Spread mayonnaise and Creole and/or yellow mustard on the warm bread. Generously pile on the shredded beef mixed with gravy. Top the sandwich with finely shredded cabbage and dill pickle chips for crunch and tang.
Notes
- You can substitute the French bread with hoagie rolls if preferred.
- For more authentic Creole flavor, use Creole mustard; however, yellow mustard works well too.
- Leftover debris can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust mustard and mayo quantities to taste when assembling sandwiches.
- To add extra spice, consider adding hot sauce on the finished sandwich.
