Lunch · 200 min · cajun

Roast Beef Debris Po'boy

This is the kind of Cajun lunch you’ll make on repeat — chuck roast and french bread, 200 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Chuck roast
• 1 loaf French bread
• 4 cups Beef stock
• 1 Yellow onion
• 6 cloves Garlic
• 2 tbsp Worcestershire
• 2 tbsp Cajun seasoning
• 1 tsp Thyme
• 2 Bay leaves
• 2 tbsp Vegetable oil
• 1/4 cup Mayonnaise
• 2 cups Shredded lettuce

Steps

1. Rub the chuck roast all over with Cajun seasoning. Sear hard in oil in a Dutch oven until crusted on all sides, about 10 minutes total.
2. Add the onion, garlic, stock, Worcestershire, thyme, and bay leaves. Cover and braise at 325°F for 3 hours, until the meat falls apart when looked at firmly.
3. Shred the beef directly in the pot and stir it back into the gravy. The shredded bits floating in the gravy are the debris — the whole point of the sandwich.
4. Simmer uncovered 15 minutes to thicken the gravy slightly. Toast the bread, spread with mayonnaise, and pile high with the sloppy beef and plenty of gravy.
5. Top with lettuce for crunch, wrap in paper, and let it steam 2 minutes so the bread drinks up the gravy. Messy is correct.

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