Slow Cooker Roast Beef Po’boys

Slow Cooker Roast Beef Po'boys

The light and crunchy toppings and slaw pair perfectly with the rich and flavorful beef for one ultra-yummy meal. Once you finish cooking low and slow, these Slow Cooker Roast Beef Po’boys are a cinch to whip up for cooler autumn days.

Slow Cooker Roast Beef Po’boys
 
Makes 4 Servings
Ingredients
  • 1 (2.5-pound) beef chuck roast
  • 4 cloves garlic, peeled and halved lengthwise
  • 1¾ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 1 cup diced onion
  • ½ cup diced carrot
  • 2 tablespoons vegetable oil
  • 2½ cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 4 sprigs fresh thyme
  • 1 dried bay leaf
  • ¾ cup mayonnaise,* divided
  • 1 tablespoon Creole mustard
  • 1 tablespoon red wine vinegar
  • 4 cups coleslaw mix
  • ¼ cup chopped fresh parsley
  • 2 tablespoons cornstarch
  • 4 (6- to 8-inch) loaves French bread, split lengthwise
  • Shredded iceberg lettuce, thinly sliced tomato, dill pickles, hot sauce, and ground black pepper, to serve
Instructions
  1. Pat roast dry with paper towels. Cut 8 evenly spaced small cuts into beef, being careful not to pierce through the bottom; insert garlic into cuts. Season both sides of beef with 1 teaspoon salt and ½ teaspoon pepper. In bottom of a 6-quart slow cooker, place onion and carrot.
  2. In a large sauté pan, heat oil over medium-high heat. Add beef; cook until browned, 3 to 4 minutes on each side. Place beef on top of vegetables in slow cooker. Pour stock into sauté pan, scraping the bottom of pan with a wooden spoon. Remove from heat and pour over beef.
  3. Add Worcestershire, hot sauce, thyme, and bay leaf. Cover and cook on high until beef is fork-tender and falls apart, 6 to 8 hours.
  4. In a medium bowl, stir together ¼ cup mayonnaise, mustard, vinegar, ½ teaspoon salt, and remaining ¼ teaspoon pepper. Fold in coleslaw and parsley. Refrigerate until ready to use.
  5. Reserving cooking liquid in slow cooker, transfer beef to a cutting board and shred using 2 forks. Sprinkle with remaining ¼ teaspoon salt. Strain cooking liquid through a fine-mesh sieve and return to slow cooker.
  6. In a small bowl, whisk together cornstarch and ½ cup cooking liquid. Add to remaining cooking liquid in slow cooker, whisking until thoroughly combined. Cook on high until slightly thickened, about 30 minutes. Stir in shredded beef.
  7. Spread each split bread loaf with 2 tablespoons mayonnaise. Fill each with desired amount of beef. Top with lettuce, tomato, pickles, hot sauce, and pepper. Serve with coleslaw mixture.
Notes
SECOND HELPING-If you have leftover roast beef debris, you can serve it over cheesy grits, buttermilk biscuits, or fluffy cooked long-grain rice.