Beazell's Cook Book

Roast Beef Po-Boy w/ Debris Gravy by David Triche

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2 1/2 - 3 lb. Chuck Roast
1 head Garlic, chopped
1 large Onion, chopped
3 Tbsp. Beazell's Cajun Seasoning
1 1/2 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
3 cans Beef Broth
1 can Chicken Broth
2 Tbsp. Au Jus Gravy Mix
1/4 cup Vegetable Oil
Flour

Using a knife, make slits into roast and stuff with garlic. I used about 6 cloves of garlic to stuff with. The remainder is used for the gravy.

Rub generously with cajun seasoning on both sides.
Heat oil in a large pot. Add roast and brown on both sides (do not burn). Remove from pot and put onto a plate. Using flour, add just enough to make a roux to the color of peanut butter. Add onions and remaining garlic and cook for 10 minutes. Add beef broth and chicken broth and stir well. Add water if necessary. Place roast back into pot and let cook slowly for about 3 hours, or until very tender (breaks up).

Skim off fat (oil) as you cook. Remove from pot.

Using a fork, "rake" off meat and then place back into gravy in pot. Adjust any seasonigs to your taste. Place onto "french bread" and top with lettuce, tomatoes and mayonnaise, or fixins of your choice. It's DAT Good !

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