Roast Beef Poor Boy Sandwiches

By mariannefeldman

Roast Beef Po’ Boys
From Cook's Country | October/November 2013
In My Favorites
To cook once and eat twice, we start with a hefty chuck roast. We tie half of it up into a roast and break the other half down into chunks. After seasoning all the meat with our all-purpose mixture of salt, pepper, onion, and garlic and browning it in stages on the stovetop, we roast it in the oven, giving the cubed meat a head start to achieve fall-apart tenderness. We cook the tied roast to medium and then slice it and serve it with creamy horseradish sauce. Then we mash the cubed meat into tender shreds and serve it with gravy for a messy, delicious, New Orleans–style po’ boy sandwich the next night.
SERVES 6

Toast rolls on a baking sheet in a 400-degree oven for 5 to 10 minutes.

Ingredients

• INGREDIENTS
• Reserved meat and gravy from Slow-Roasted Chuck Roast (see related content)
• Salt and pepper
• 6 (8-inch) Italian sub rolls, split lengthwise and toasted
• 1/2 cup mayonnaise
• 2 large tomatoes, cored and sliced thin
• 2 cups shredded iceberg lettuce
• 3 whole dill pickles, sliced thin

Preparation

Step 1

1. In large saucepan, bring meat and gravy to boil over medium heat. Remove from heat and season with salt and pepper to taste.

2. Spread insides of rolls evenly with mayonnaise. Divide meat and gravy evenly among rolls, then top with tomatoes, lettuce, and pickles. Serve.

TEST KITCHEN TECHNIQUE: COOK TWO MEALS AT ONCE

Separate a large chuck roast into two smaller pieces.


FOR THE ROAST: Tie and season one of the pieces for a traditional roast.


FOR THE PO' BOY: Cut the other piece into one-inch cubes and toss with seasoning.


Refrigerate all the meat for at least 6 hours, then brown the roast in a skillet and set it aside on a plate. Next, brown the cubed meat in the skillet. Sprinkle the cubes with flour, stir in the wine, then the broth. Then cover the skillet and braise the cubed meat in the oven for an hour while the browned roast sits.


Stack the seared roast on the braised cubes. Cook together, uncovered, until all the meat is done.