Wendell's French Bread Roast Beef Po-Boy Sandwiches

10 servings Prep: 30 m Cook: 8 h Total: 12 h Intermediate
5.0/5 (6)
A slow cooked roast beef in a crock pot, adding a rich roux for a robust gravy; this recipe is not quick but the results make a great po-boy sandwich with tender, flavorful beef that rivals any New Orleans deli.

Ingredients

10 servings
  • 2 to 3 pound rump roast
  • 3 cloves garlic, finely chopped
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 medium onion, sliced
  • 2 cups beef broth
  • 1/2 cup red wine
  • 1/2 cup water
  • 1/3 cup all-purpose flour
  • 1/4 cup oil
  • French bread or sub rolls
  • Shredded lettuce (optional)
  • Sliced tomatoes (optional)

Step-by-Step Instructions

  1. In a small bowl mix together the garlic, oregano, basil, thyme, salt and pepper. Rub mixture over the roast. Make sure that all areas are covered. Place roast in a plastic bag that can be sealed.
  2. Add onion slices, one cup of the beef broth, the wine, and the water. Seal bag and refrigerate for 4 hours or overnight to marinate.
  3. Place all ingredients from the bag, along with the remaining cup of beef broth in a slow cooker. Turn cooker to low and cook for 7 to 8 hours.
  4. Remove roast from slow cooker, drain well, and place in a lidded container or wrap in aluminum foil. Refrigerate until completely chilled (several hours or overnight). This makes it easier to slice thin.
  5. Remove onion slices from the cooking liquid, strain the liquid (this is your au jus - the flavorful meat juices), reserve it, and refrigerate until completely chilled in a lidded container. When chilled, you can remove any fat that solidifies on top.
  6. Remove the beef and au jus from the refrigerator after they have been cooled. Place the au jus in a sauce pan and heat it over very low heat. While the au jus is heating, slice the beef very thin. If you have a meat slicer this will help. If not do the best you can with a very sharp knife. After the beef is sliced, shred or crumble it into a crock pot.
  7. In a deep stock pot or Dutch oven make a medium dark roux using 1/3 cup of all-purpose flour and 1/4 cup of oil. Cook, stirring constantly, for 15-20 minutes. The roux should be about the color of peanut butter. Stir 3/4 cup of the au jus into the roux, making a thick gravy. If the gravy seems too thick add more au jus a tablespoon or two at a time to where the gravy is a little thinner, but not so thin that it is runny. Remember: you can always add a little more au jus to thin the gravy, but can never take any of the au jus out of the gravy if it’s too thin.
  8. Add the gravy a quarter of a cup at a time to the roast beef. Stir each time to make sure the beef is covered with the gravy. Add enough gravy until the beef is very moist, but not to where the beef is too wet (it will run off the sandwich).
  9. Make sandwiches using French bread or sub rolls. Top sandwiches with shredded lettuce, tomatoes, and/or any other favorite toppings.

Common Problems and Solutions

Q: Why does the recipe require chilling the beef overnight?

A: Chilling the cooked beef firms it up, making it much easier to slice paper-thin (the hallmark of a great roast beef po-boy). Warm beef will shred and fall apart when you try to slice it thinly.

Q: My gravy is too thick or too thin, what do I do?

A: If too thick, add au jus one tablespoon at a time until you reach the right consistency. If too thin, you can make a small additional roux or let it simmer uncovered to reduce. It's always easier to thin gravy than thicken it, so add liquid gradually.

Q: Can I skip the roux and just use the au jus?

A: You can, but the roux adds body, richness, and that distinctive Louisiana flavor. The roux-thickened gravy also clings to the beef better and won't make your bread soggy as quickly.

Tips and Techniques

Keep the slow cooker on low for the full 7-8 hours—this long, slow cooking breaks down the connective tissue and makes the beef incredibly tender. When making the roux, don’t rush it; a proper medium-dark roux takes 15-20 minutes of constant stirring to develop the right color and nutty flavor.

Ingredient Substitutions

  • rump roast: chuck roast or bottom round
  • red wine: additional beef broth
  • French bread: hoagie rolls or sturdy sub rolls

Equipment Needed

  • slow cooker or crock pot
  • heavy-bottomed pot or Dutch oven for roux
  • meat slicer (optional but helpful)
  • sharp carving knife

Historical Context

The roast beef po-boy is a New Orleans classic that became popular in the French Quarter and spread throughout Louisiana. Unlike the cold-cut sandwiches of the Northeast, Louisiana po-boys feature slow-roasted meats in rich gravies, served on crispy French bread that’s sturdy enough to hold all that moisture.