Savory, slow-cooked, melt-in-your mouth beef on a bun. Mmmmmm. Nothin’ like it.
Slow-Cooker Roast Beef Po' Boys
For the beef filling:
- 2 to 3 pounds beef top round or chuck roast
- Kosher salt and freshly ground black pepper
- 1/2 pound thick cut bacon (about 6 slices) diced
- 1 yellow onion chopped
- 1/2 cup dry red wine
- 3 cups low-sodium beef stock
- 5 large cloves garlic smashed
- 2 teaspoons Worcestershire sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 6 small French baguettes or hoagie rolls
- Shredded lettuce
- Sliced tomatoes
- Provolone cheese optional
In a large Dutch oven, cook the bacon over medium-high heat for 10 minutes, until bacon turns golden. Using a slotted spoon, transfer the bacon to the slow cooker.
Sear the beef in the Dutch oven about 10 minutes per side, then add to the slow cooker. Leaving only 1-2 tablespoons of the bacon fat in the Dutch oven, add the onions. Reduce heat to medium. Cook onions about 5 minutes.
Bump the heat up to high. Add wine and stir until it is reduced by about half. Make sure to loosen the good stuff on the bottom of the Dutch oven. Transfer to the slow cooker.
Add beef stock, garlic, and Worcestershire sauce to the slow cooker. Cover and cook on low 7 hours or high 4 hours.
Shred with two forks and set aside.
Melt the butter in a Dutch oven until it starts to foam. Add flour and cook, stirring constantly until it smells nutty.
Pour the liquid from the slow cooker into the skillet and bring to a boil. Simmer until thickened about 10-15 minutes. Season with salt and pepper. Add the chopped meat into the gravy.
Assemble the po' boys: Use a generous amount of mayo and top with shredded meat and gravy. Add shredded lettuce and tomatoes for a "dressed" po'boy.
This recipe can be made in the oven instead. Cook at 300°F until the meat is falls apart easily, at least 2 hours.