Slow Cooker New Orleans Roast Beef Po-Boy
Equipment
- large deep skillet
- tongs, whisk, sharp knife
- cutting board
- 6 quart slow cooker
- medium bowl
Ingredients
- 1 (2-3) lb boneless chuck roast
- 1 tsp each salt, black pepper, garlic powder, onion powder, and smoked paprika
- 3 TBS cooking oil
- 2 (0.87) oz packets dry brown gravy mix
- 1-2 TBS cajun or creole seasoning
- 16 oz beef broth
- 1 cup water
- 3 garlic cloves, minced
- 3 TBS cornstarch
- 1 loaf french bread
- mayo, tomato, lettuce, pickle
Instructions
- In a large skillet over medium high heat cooking oil to a sizzle. Season top of roast with salt, black pepper, garlic powder, onion powder, and smoked paprika. Lay roast season side down into hot skillet. Season top of roast with salt, black pepper, garlic powder, onion powder, and smoked paprika. Sear roast for 4 minutes on one side and flip over and sear for an additional 3 minutes. Sear sides of roast for 30 seconds each side.
- Spray a 6 quart slow cooker with non-stick cooking spray. Place seared roast into prepared slow cooker.
- In a medium bowl or large measuring cup whisk together gravy mix, beef broth, water, cajun seasoning, and minced garlic. Pour mixture over roast in slow cooker.
- Place lid on slow cooker and cook on low for 8-10 hours or on high for 4-6 hours until roast is very tender. Remove roast and shred on a cutting board. Whisk corn starch with 1/4 cup water and pour into liquid in slow cooker and stir to combine. Add shredded roast back into slow cooker.
- Cut french bread into 4 pieces. Slice each piece lengthwise 3/4 of the way through and open it up. Mayonnaise one side. Place beef on other side. Put lettuce, pickles, and tomatoes in between and put together like a sandwich. Enjoy.