Roast Beef Po’ Boy With Debris Gravy Recipe Recipe
This recipe is pretty much a dump and let the slow cooker do the work recipe. Place the chuck roast in the slow cooker. Sprinkle dry ingredients on top of the roast. Then top with sauces. Pour beef broth into bottom of the slow cooker, around the roast. Put on lid and cook for 8 hours on low. Once done remove and shred.
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Directions. For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting. Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a.
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When real hot, add roast and brown well on both sides. Remove to a plate. Drain all but 2 tablespoons of oil from pan. Add onions and carrots. Cook 5-10 minutes, or until tender. Empty pan into 5-quart crockpot. Add roast to crock. Add beef and chicken stock. If necessary, add enough water to bring the cooking liquid 3/4 way up the roast.
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For the roast beef and gravy: Heat the avocado oil in a large sauté pan over medium-high heat. Generously season the chuck roast with salt and pepper. Add the roast to the pan and sear until.
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Coat the roast in all-purpose flour. In a large Dutch oven over medium-high heat, add oil and sear the roast on each side for 5 minutes. Remove the roast and set aside. Add in the onions and let sauté for 5 minutes or until tender. Add in garlic and cook for an additional minute. Add 1/4 cup of the beef broth and deglaze the bottom of the pot.
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Taste and adjust seasonings as needed. Preheat the oven to 325 degrees F. While the gravy is simmering, remove the roast from the refrigerator and slice it into very thin slices. Set aside approximately 1 cup of the gravy. Place one layer of roast beef into a 9 x 9 inch baking dish and top with a scoop of the gravy.
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Cover and cook on low for 8 to 10 hours. Once the beef is super tender, carefully remove the roast from the slow cooker and shred the meat when cool enough to handle. Discard the fat and return the shredded meat to the gravy in the slow cooker. Mix to combine. Preheat the oven to 400°F.
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1. Slather the bread with a very generous portion of mayonnaise on the inside of the upper and lower halves. 2. Place about a cup of shredded lettuce on the bottom half. 3. Cover the lettuce with a generous portion of the "sliced beef. 4. Drown the beef with debris gravy. This Roast will make about four very generous sandwiches.
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Bring to a boil. Reduce heat to low, and cover. Simmer until meat is fork tender, about 3 hours. Using two forks, shred beef. Using a spatula, spread mayonnaise on cut sides of each loaf. Spoon roast beef with gravy over bread. Top with lettuce and tomato. Makes 4 servings.
Roast Beef Po’Boy with Debris Gravy
Heat oil over medium-high heat in a medium Dutch oven. Sprinkle beef with salt, pepper, and garlic powder. Brown the beef for about 3 minutes per side. Remove beef from Dutch oven and set aside. Add onion to the grease in the Dutch oven and cook 1 minute. Add tomato paste and thyme and stir into onions.
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Place roast in slow cooker. In a bowl whisk together the beef broth with Cajun/Creole Seasoning and Brown Gravy Mix. Pour the mixture over the roast. Cook on LOW for 8-12 hours or on HIGH for about 4-½ hours. Remove roast from slow cooker and shred. In a small bowl, combine cornstarch with a little water.
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Place the mixture in the slow cooker and then place the roast on top of it. 5. In the pan used to cook these ingredients, deglaze with 8 oz amber ale and 8 oz water. Add demi-glaze and bouillon cubes. Stir to combine. 6. Pour liquid from the pan into the slow cooker. Cook on high for 6-7 hours until the meat is tender.
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New Orleanians define "debris" (day-bree) as the extra tender little bits of beef that fall off a beef roast as it's cooking in the oven, all mixed into a garlicky and spicy beef gravy. Mother's Restaurant in New Orleans is known as the home of the famous debris po-boy. Prep Time: 15 mins. Cook Time: 285 mins.
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Return the shredded beef to the pot of debris gravy. Toast the bread, remove and spread with garlic butter (1 Tbsp. garlic powder to ½ stick of butter) for 2 sandwiches, buttered on both sides). Place a heaping mound of beef and debris sauce onto ½ of the bread. On the other half of the bread, spread mayonnaise.
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"Debris" is the term given to the tender bits of meat that fall off a roast beef and sit in the pan drippings and gravy. Mother's Restaurant claims the debris sandwich as their original creation, and as an iconic meat-and-three, the idea of using "leftover" bits of beef for an all-new dish fits perfectly in their wheelhouse.
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Remove to a plate. Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients.