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Watch Catherine's Plates make this Fall-apart tender juicy beef roast with a drippy gravy wrapped in a pillowy french bread dressed with sandwich toppings. The Ultimate Messy Roast Beef Po'Boy COOK A ROAST THIS WAY.
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Today's Recipe: https://catherinesplates.com/the-ultimate-roast-beef-poboy/
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Show More Show Less View Video Transcript
0:00
Hello everyone. Welcome back to
0:02
Katherine's Plates. Today I'm going to
0:04
show you how to turn this chuck roast
0:07
into the most delicious
0:10
ultimate roast beef poboy. It's going to
0:14
be easy. It's going to be delicious. And
0:16
of course, it's going to be messy. Of
0:18
course, we're going to dress this all
0:19
up. It's going to have some gravy with
0:22
it. Y'all ready for this one? We're
0:24
using the crock pot to keep our kitchen
0:26
nice and cool today. The only thing
0:28
we're going to do that's going to
0:30
involve some heat in the kitchen is
0:33
we're going to sear the chuck roast. And
0:35
I'm going to show you how we're going to
0:36
infuse some flavor into it so that it
0:40
cooks beautifully, nice and tender with
0:44
lots of flavor. I've got a 2 and 12B
0:47
chuck roast here. It was about $8 a
0:50
pound at my local HB store. So, what
0:54
we're going to do is we're going to take
0:56
some garlic cloves, which I got right
0:59
here.
1:01
Now, I've been peeling the cloves
1:02
because this is what you want. You don't
1:04
want the minced garlic for this recipe.
1:06
And I'm going to show you why here in
1:07
just a minute. But just take your clove.
1:09
It's still got the peel on it. And
1:11
you're going to place your knife flat
1:13
edge on it. And then just kind of give
1:15
it a little break there. And then we're
1:18
just going to peel off that outer layer.
1:20
It helps to loosen up that skin. Just
1:23
like that. Boom. Now, we're gonna want
1:26
eight cloves of garlic. Now, you can
1:29
also buy cloves of garlic at the store
1:31
in a bag that's already peeled.
1:34
All right, I'm going to do the other
1:35
two, and then I'm going to show you what
1:36
we're going to do. Take the cloves,
1:39
lengthwise, cut them in half.
1:43
I'm going to tell you, you're going to
1:44
need 16 halves.
1:48
Just do this. Now, if your garlic is
1:49
really big, you might be able to just
1:51
cut them in thirds. Woo, that smells
1:54
good. I'm going to be using a chuck
1:56
roast. You can use any roast for this
1:58
recipe, but a chuck roast will get
2:00
really, really tender, a little faster
2:03
than most roast, and it's got nice
2:05
marbling in it. And what I'm going to do
2:07
is take my knife, and we're going to
2:09
make big slits
2:12
into the roast, just like that. So, just
2:14
poke a hole in it. Twist your knife
2:16
around. And I'm just using like a steak
2:18
knife. And then what we're going to do
2:19
is take one of the garlic slices and
2:22
push it in. Push it all the way in.
2:24
Yeah. Get it all the way in there. And
2:26
then we're going to do this eight times
2:28
on this side. And then I'm going to do
2:31
it eight times on the other side. So
2:33
make sure you get a nice hole there in
2:35
the roast. All right. I'm going to keep
2:37
doing that. And then I'm going to meet
2:39
y'all on the other side of the roast.
2:42
Now, I grew up in Hattisburg,
2:44
Mississippi, as y'all know or might not
2:47
know. And we had a poboy shop there.
2:51
And yeah, we ate there a lot. I love
2:55
poboys.
2:57
Ever so carefully, we're going to rotate
3:00
the roast and flip it over.
3:04
Okay, we've got both sides with the
3:06
garlic cloves in it. Now, we're going to
3:08
season it. We're going to sear the chuck
3:10
roast. And I'm going to use a large deep
3:13
skillet or a cast iron skillet or you
3:16
could even use a Dutch oven, anything
3:19
pretty deep. I'm going to put about two
3:21
tablespoons of some cooking oil in
3:23
there. I'm using some olive oil. Now,
3:27
what I like to do is season the front
3:29
side of the roast first, then flip it
3:32
into the pan, and then when it's in
3:33
there, we'll season the other side.
3:36
We've got salt, y'all. Season like you
3:39
mean it. Good amount of salt. Help
3:41
create that crust on the roast. And then
3:45
all this flavor will go into the roast
3:47
because we made the slits on there and
3:49
put the garlic in there. Pepper, garlic
3:53
powder on top of the garlic. Yep. And
3:56
then some onion powder. Once it's nice
3:58
and hot, seasoning side down into the
4:00
pan.
4:03
Be careful. Put it in away from you.
4:05
That's going to sit for 3 to four
4:07
minutes on that side until it gets a
4:10
nice crust and is golden brown. While
4:12
that's happening, go ahead and grab your
4:14
salt. See, all the garlic stayed in
4:16
place.
4:18
Season it up. The searing of this chuck
4:20
roast will not take very long. 3 to four
4:23
minutes on each side. And we'll go
4:24
around the edges a little bit. And then
4:25
that's it.
4:28
Now, we are going to multitask, which
4:31
means we're just going to slice up an
4:32
onion or two. I'm going to do two
4:35
though, so there's plenty. While the
4:37
roast is doing its thing, I want to
4:40
slice the onion into slivers, which
4:43
means we'll just cut slices in half to
4:46
make the slivers. I do want to see some
4:48
onion in the dish, and it'll soften down
4:52
and absorb all the flavors. All right, I
4:54
flipped over the roast, and you can see
4:57
the little garlic cloves right here.
4:59
Woo! Look at the color of that roast.
5:01
Beautiful. Beautiful. Add a little bit
5:03
more oil in there to cook the other side
5:05
and then we're going to be done.
5:06
Probably going to go around the edges
5:08
just a little bit. All right. So, just
5:10
cut it in half. And then we're going to
5:12
I'm going to cut it in half again
5:13
lengthwise like that. And then I'm going
5:15
to run my knife through making slices.
5:17
And that's it. There we go. I'm going to
5:20
do this one. There it is. Let's check
5:23
the roast. All right. Let's take a look.
5:29
What do y'all think? Look at that. Woo.
5:32
Gorgeous.
5:34
Get the sides. And then we're going to
5:36
place this into the crock pot.
5:38
Oh, look at that. Oh yeah.
5:43
Why would you not sear? Cuz we are done
5:46
cooking with the pan. All right. We're
5:49
going to pour it all on top.
5:52
Now, I'm just going to move the onion to
5:54
the sides of the roast here. Y'all can
5:56
see that I did not sear the onion. We're
5:58
going to leave it in the raw form. It'll
6:00
be fine. We're going to add in three
6:02
cups of beef broth. Just pour it all on
6:05
in there.
6:10
We're going to add in one tablespoon of
6:12
wishes sauce. Now, we're not mixing
6:15
anything in. I am just pouring this
6:17
around and across the top. Little bit of
6:20
ground thyme or you can use thyme
6:23
leaves. Just a little bit. Don't want to
6:25
overpower. Now, I am going to put in a
6:28
few bay leaves. And then make sure that
6:31
after this is all said and done, you
6:33
pull these bay leaves out. So, I'm going
6:35
to lay a few across there. And then we
6:38
will go in with the same seasoning that
6:40
we had on the roast. Garlic powder,
6:44
onion powder,
6:46
black pepper, a little bit of salt.
6:50
We're going to place the lid on the
6:51
crock pot. We're going to cook this on
6:53
high between 5 to 6 hours or on low
6:58
between 8 and 9 hours. Now, the timing
7:01
all depends on the thickness of your
7:04
roast and the type of roast. I'm going
7:06
to come back and I'm going to show you
7:08
how we're going to dress this up on a
7:11
French loaf bread and it's going to make
7:14
your mouth water because we're going to
7:16
soop it up in the gravy also. All right,
7:19
there's nothing else to say. It's going
7:21
to be delicious. It's going to be messy.
7:23
Easy. There you go. Let's come back. My
7:27
roast is done. Now, this one took five
7:30
and a half hours. Now, do not turn off
7:34
your roast if it does not shred with two
7:37
forks because you want this so nice and
7:40
tender.
7:42
Now, I'm going to place it onto a
7:43
cutting board and I'm going to shred it
7:45
up. Now, I've already removed the bay
7:47
leaves that I had cooking in here.
7:50
Grab your two forks, start shredding.
7:55
Now, if there's fat pieces in here that
7:57
you don't want, you can just remove
7:58
those. We're almost at the end,
8:03
y'all. Look at how tender that is.
8:06
We got to make this a drippy mess,
8:08
right? I'm going to put this back into
8:10
the crock pot with all those juices and
8:12
let it soak it on in. And then we're
8:14
going to build up our poboy.
8:17
There we go. It smells amazing.
8:20
Get y'all some good French bread.
8:25
Now, I cut it about six inches or so,
8:29
not all the way through. And what we're
8:30
going to do is put some mayonnaise on
8:33
both sides.
8:36
Two pieces of proolone cheese right on
8:40
the bottom. Just going to overlap it.
8:42
Now, we're going to put that
8:45
great stuff over here.
8:49
cuz this is going to get messy.
8:56
Oh yeah.
8:58
Do y'all see all those onions in there?
9:03
All right, let's dress it up.
9:05
All right, I'm going to place some
9:06
tomatoes on mine. Now, I'm not going to
9:09
do lettuce. That's just for obvious
9:11
reasons right now until we get a handle
9:13
on it.
9:16
I'm going to put some banana peppers on
9:19
here.
9:33
There we go.
9:37
I'm going to squish this thing like you
9:39
wouldn't believe and then I'm going to
9:41
give it a bite for you. Here we go.
9:57
It's easy. It's messy. And it's
10:00
delicious. This is my ultimate roast
10:04
beef poboy. That's a delicious sandwich
10:08
made in the crock pot in the slow
10:10
cooker. can do this all day and then
10:12
have a really delicious poboy at night.
10:16
Wow, that's a delicious roast, you guys.
10:19
I can't wait to really dig into this.
10:21
Give me a thumbs up on this one. Let me
10:22
know what you think. If you've ever
10:24
tried a roast like this, I'll see y'all
10:27
on the next episode. Bye. Grab you a
10:30
bite. Peace.
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