Roast beef poboy

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shredded cabbage,

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You did great until you posted this :)

There are 2 secrets to good debris style roast beef poboys.

1. Get the right bread. You want a crusty, stiff bun that can handle the au jus.

2. Using a chuck roast with your favorite recipe in a crock pot or Dutch oven until it falls apart. Do not try to use rump or round or sirloin or anything else. It must be chuck and it must be simmered all day.

Personally, I use my regular roast and rice and gravy recipe, I just cook it longer than usual by throwing it in a crockpot all day after the browning and deglazing phase.

Before I serve it, I will separate some of the fat, not all, and then add a little beef broth if I need some volume. I then split and butter the bread and smear a little Mayo on it before I add provolone cheese and broil it until it is toasted and melty. Pile on beef, lettuce, tomato, and more Mayo.

Make the beef taste good and keep the rest simple.

One thing Parasol does is they simmer the roast beef sliced in a thick gravy to finish it off. If you want a quick and good recipe, buy sliced roast beef and simmer them in a brown gravy

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However, that is what Chris' poboys in Lafayette uses on their roast beef poboy or their special which is RB, ham and turkey with a lot of au jus. It’s awesome.

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Grew up on Chris’ RB poboy and even as a picky kid, loved the cabbage on it.

Don’t knock it until you try it.

Gris and Ben:

I agree 100% on the pulled pork.



Not so sure on beef, but I do love me some tomato and lettuce. on it

Louisiana french bread is hard to find outside the state. Banh MI bread is common though.
Look for the latter and you'll have pretty good bread base. Hoagie bread won't do.