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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
