Down-home comfort food favorite pot roast meets Louisiana’s iconic sandwich and there’s enough to go around when you whip up these Pot Roast Po’ Boys.
Pot Roast Po’ Boys
Makes 4
Ingredients
- ½ cup mayonnaise, plus more for spreading
- ¼ cup Creole mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon Creole seasoning*
- ½ teaspoon ground black pepper, divided
- 6 cups thinly sliced green cabbage
- 1 cup thinly sliced green onion
- 1½ cups hot water
- 2 tablespoons beef base*
- 1 tablespoon Worcestershire sauce
- ¼ cup plus 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 (15-ounce) packages pot roast in au jus
- 4 hoagie buns
- Toppings: Swiss cheese slices, sliced tomato, and dill pickles
- Potato chips, to serve
Instructions
- In a large bowl, stir together mayonnaise, mustard, vinegar, sugar, Creole seasoning, and ¼ teaspoon pepper until well combined. Add cabbage and green onion, stirring until combined.
- In a small bowl, stir together 1½ cups hot water, beef base, and Worcestershire until beef base dissolves.
- In a large saucepan, melt ¼ cup butter over medium heat. Slowly sprinkle flour and remaining ¼ teaspoon pepper over butter, whisking constantly; cook, whisking constantly, until pale brown in color, 3 to 4 minutes. Slowly whisk in beef base mixture. Bring to a boil over medium heat; cook, stirring constantly, until thickened. Reduce heat to low; add pot roast, and cook until pot roast is hot, breaking up any large pieces with a wooden spoon. Keep warm.
- In a 12-inch cast-iron skillet, melt remaining 2 tablespoons butter over medium heat. Place 2 buns, cut side down, in skillet, and cook until bread is toasted and golden brown, 2 to 3 minutes. Repeat with remaining 2 buns.
- Spread desired amount of mayonnaise on cut side of top half of each bun. Place ¾ cup pot roast on bottom half of each bun. Top with cheese, slaw, tomato, and pickle. Serve with chips.
Notes
* We used Better than Bouillon Beef Base and Tony Chachere’s Creole Seasoning.
