I have many of fond memories for Roast Beef PoBoys. They were served every Friday, except during lent, for lunch in high school. Served along with a homemade cinnamon roll, I enjoyed them every week. I wish I could go back and have one now.
1 (2.5 pound) beef chuck roast
2 cloves garlic, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons canola oil
1 cup diced onions
1/2 cup diced carrot
1 cup beef stock
1 cup chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 sprigs fresh thyme
1 dried bay leaf
1 cup mayonnaise
4 (6- to 8-inch) loaves French bread, split lengthwise
1 cup shredded iceberg lettuce
1 large beefsteak tomato, sliced
Cut small cuts about every 3 inches into roast, being careful not to pierce through to the bottom; insert garlic slices into cuts. Season both sides of roast with salt and pepper.
In a large duct oven, heat oil over high heat, until almost smoking. Carefully add roast, browning well on all sides; remove to plate. Reduce heat to medium. Add onion and carrot; cook until onion is tender, about 5 minutes. Return roast back to pan; add beef stock, chicken stock, Worcestershire sauce, hot sauce, thyme, and bay leaf. 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.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
