Roast Beef Po Boy Sandwich (Print Version)

Tender beef and savory gravy with fresh lettuce and tomatoes on a crusty French baguette.

# What You Need:

→ For the Roast Beef

01 - 2 lbs boneless beef chuck roast
02 - 1 tbsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp garlic powder
05 - 1 tbsp onion powder
06 - 1 tsp dried thyme
07 - 2 tbsp vegetable oil
08 - 3 cups beef broth
09 - 1 medium onion, thinly sliced
10 - 4 cloves garlic, minced
11 - 1 tbsp Worcestershire sauce

→ For the Gravy

12 - 2 tbsp all-purpose flour
13 - 1 cup reserved beef cooking liquid

→ For Assembly

14 - 4 French baguette sections (8 inches each), split lengthwise
15 - 2 cups shredded iceberg lettuce
16 - 2 large tomatoes, sliced
17 - 1/2 cup dill pickle slices
18 - 1/4 cup mayonnaise
19 - Hot sauce (optional)

# How To Make:

01 - Preheat oven to 325°F.
02 - Pat the beef roast dry and season all sides with salt, pepper, garlic powder, onion powder, and thyme.
03 - Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
04 - Remove beef; add onions and garlic, sauté until softened, about 3 minutes. Return beef to pot.
05 - Add beef broth and Worcestershire sauce. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 hours, or until beef is very tender.
06 - Remove beef from pot and shred with two forks. Strain and reserve 1 cup of the cooking liquid.
07 - In a saucepan, whisk flour into the reserved cooking liquid over medium heat. Cook, stirring, until thickened, 3–5 minutes. Mix shredded beef into gravy; keep warm.
08 - Spread mayonnaise on the bottom half of each baguette. Layer with shredded lettuce, tomatoes, pickles, and generous portions of the roast beef with gravy. Add hot sauce if desired.
09 - Close sandwiches, press down gently, and serve immediately.

# Expert Tips:

01 -
  • The gravy soaked bread creates this incredible texture contrast with the crisp vegetables
  • Slow cooked beef that falls apart with just a fork makes every bite feel like comfort
  • Its the kind of messy wonderful sandwich that demands you surrender to the experience
02 -
  • Rest the beef for at least 15 minutes before shredding or the juices will escape immediately
  • The gravy needs to be hot and thick enough to coat the back of a spoon
  • Toast the bread lightly inside before assembling to create a gravy barrier
03 -
  • Let the gravy rest off heat for 5 minutes before serving so it thickens slightly
  • The best bites happen when you press down lightly after assembly so flavors marry

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