Recipe for NOLA-esque roast beef for poboys

I did this one from Judy Walker at nola.com

That recipe is supposed to be similar to Parkway.

ETA: I enjoyed it and would recommend.

thanks. now i want a roast beef.

A post I made a while back.........

The other day I took a roast I bought specifically for making roast beef for poor boy sandwiches and trimmed it up a bit of fat. It was about a twelve pound bonelsss sirloin tip.



Next I cut slits in it and stuffed fresh garlic in each slit. Probably about 18 cloves of garlic. I also seasoned the outside with black pepper, sea salt and granulated garlic.



Next up was searing it on all sides in the big Le Creuset cast iron pot with olive oil.



After searing it I added enough water to come up less than halfway up the roast, covered it with the lid and into the oven at 275 degrees for a braising for several hours. I don't usually have a specific time limit, just until it's tender and juicy. When done I put it on top of the stove to cool. I wasn't doing anything further with it that day as I like to let it cool before slicing so when cool enough the whole pot went into the fridge.

Fast forward to yesterday and I removed the roast from the gravy to let it drain for slicing. Meanwhile I skimmed off the fat that had hardened and cooked the gravy down to thicken it a bit. So, I sliced the roast and I may have let it cook too long because it was soo.... tender it fell apart. No problem with that because it's still as awesome as it can be!

The gravy heating up for a simmer to thicken.



After adding the meat back to the liquid it makes it a little bit thicker so it came out perfect.



So after a run to the supermarket for a fresh loaf of French Bread I felt like having a little roast beef poboy. Nothing fancy, just mayo, yellow mustard and pickles.



Wow! Perfectly seasoned! Great beefy flavor and a hint of melted garlic flavor.

Mmmmm.........

When it reaches the tenderness you want.

so, no internal temp check? just texture?

The recipe I gave says to cook to 160, let cool an hour, wrap it in plastic wrap, refrigerate over night, slice next day, reheat and eat.

Au jus

quote:

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I did this one from Judy Walker at nola.com That recipe is supposed to be similar to Parkway. ETA: I enjoyed it and would recommend.

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When I get the carb ok from the wife, I go buy bahn mi bread and do this exact recipe to make debris poboys. I would never make a pot roast this way but for a homemade poboy that gets me through the poboy desert that is Houston, this is absolutely money.

Like Gris said, rump will work fine. Let us know how your's comes out.

Now I want roast beef poboys.

2 4 pound chuck roasts in my 12 quart cast iron.