Roast Beef Debris Po'boy

Instructions

1. 1

   Sear the Beef

   • Pat the chuck roast completely dry with paper towels. Season generously on all sides with the salt and black pepper.
   • Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Carefully place the roast in the pot and sear for 4-5 minutes per side, until a deep, brown crust forms. Do not overcrowd the pan. Once seared, remove the beef and set it aside on a plate.
2. 2

   Sauté Aromatics

   • Reduce the heat to medium. Add the chopped onion, celery, and bell pepper (the 'holy trinity') to the same pot.
   • Sauté for 6-8 minutes, stirring occasionally and scraping the bottom of the pot, until the vegetables are softened and lightly caramelized.
   • Add the minced garlic and cook for another 60 seconds until fragrant.
3. 3

   Build the Gravy

   • Pour in the beef broth to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom.
   • Stir in the Worcestershire sauce, Creole seasoning, dried thyme, and the bay leaf.
   • Bring the liquid to a steady simmer.
4. 4

   Slow Cook the Roast

   • Return the seared beef roast to the pot. The liquid should come about halfway up the sides of the roast.
   • Bring the liquid back to a gentle simmer, then reduce the heat to the lowest setting, cover the pot tightly, and let it cook for 3 to 3.5 hours.
   • The beef is ready when it is exceptionally tender and falls apart easily when prodded with a fork.
5. 5

   Create the Debris

   • Carefully transfer the roast from the pot to a large bowl or cutting board. Remove and discard the bay leaf from the gravy.
   • Using two forks, shred the beef. The 'debris' refers to the small, tender bits that fall off and mix back into the gravy, making it rich and flavorful.
   • Skim any excess fat from the surface of the gravy in the pot. If the gravy seems too thin, simmer it uncovered for 10-15 minutes to reduce and thicken slightly.
   • Return all the shredded beef and debris to the pot. Stir gently to coat everything in the gravy. Keep warm over low heat.
6. 6

   Assemble the Po'boys

   • Cut the French bread loaves into four 8-inch portions. Slice each portion horizontally, leaving one side intact like a hinge.
   • Generously spread mayonnaise on the inside of the top and bottom halves of the bread.
   • Using tongs, pile the warm beef debris onto the bottom half of each sandwich. Be generous and spoon on plenty of extra gravy to soak into the bread.
   • Top with shredded lettuce, tomato slices, and pickles. This is known as a 'dressed' po'boy. Close the sandwich, press down gently, and serve immediately.