Roast Beef Po’ Boys

Roast Beef Po' Boys

You’ll want to eat up every last bit of these delicious messy Roast Beef Po’ Boys.

Roast Beef Po’ Boys
Makes 6
  • 1 (3- to 4-pound) beef chuck roast
  • 1 (2-ounce) packet onion soup mix
  • 1 tablespoon ground black pepper
  • 1 (10.5-ounce) can beef consommé
  • 1 (10.5-ounce) can beef broth
  • 1 cup red wine
  • 3 (12-inch) loaves French bread
  • 4 cups shredded iceberg lettuce
  • 2 tomatoes, sliced
  • Dill pickles, to serve
  1. Place roast in a slow cooker. Sprinkle soup mix and pepper over roast. Add consommé, broth, and wine.
  2. Cover, and cook on lowest setting for 10 hours. Remove roast from slow cooker, reserving broth. Let cool. Shred roast into bite-size pieces. Skim fat from reserved broth.*
  3. Preheat oven to 400°. Place French bread on a baking sheet and toast for 5 minutes. Split each loaf lengthwise. Dip the cut sides of bread lightly into warm beef broth.
  4. Place 1½ cups meat on each sandwich. Top with shredded lettuce and tomato slices. Cut each sandwich in half on the diagonal. Serve with dill pickles, if desired.
*Roast may be made ahead to this point and frozen with juices. Reheat before continuing.



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