Roast Beef Po’ Boy with Debris Gravy Recipe
There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po’ Boy in New Orleans. The best way to judge a good one is by the number of napkins you used to keep your chin semi-dry (Seriously, make sure you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beef Po’ Boy (and Turtle Soup for that matter) is Mother’s on Poydras. Sure it’s touristy, but when you sink your choppers into a Ferdi Special, you’ll know why! I’ve heard that Mother’s re-opened last week, which is wonderful news.
Like all other Po’ Boys, the most important ingredient isn’t the filling (although that is important as well, don’t get me wrong), but the bread. New Orleans Po’ Boy Bread, or Long Bread is light in the center with a wonderful flaky crust. It is almost impossible to find outside of New Orleans, which is why I’m working on a recipe for it, the one in the photo is my 3rd draft, it turned out very, very good, it just needs to be tweaked. Coming soon!
For my Creole Roast Beef I use an inexpensive, well marbled Chuck Roast, which is from the shoulder. Very tough, but extremely flavorful. I’ve found that braising works best for this cut, nice and slow. I did 4 hours, the object is for the meat to just fall apart…not by breathing on it, that would still be too tough, but by just looking at it. About a 10 second stare should do the trick.
I’ve found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don’t use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!
Here is the recipe:
Roast Beef Po’ Boy with Debris Gravy Recipe
For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste
Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don’t use much.
Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap. Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.
For the Po’ Boy:
New Orleans Style French Bread (Po’ Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beef (see above)
Debris Gravy
Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the “sliced” Beef. Drown the beef with Debris Gravy.
Grab a stack of napkins, a cold beer and enjoy!
**Note - To make this a Ferdi Special a la Mother’s, add Good quality sliced ham underneath the Beef!
This Roast will make about 4 very generous Po’ Boys.
Other New Orleans Sandwich Recipes:
Muffuletta Olive Salad Recipe
Muffuletta Bread Recipe
Muffuletta Sandwich Recipe
These day, “debris” gravy brings on a whole new meaning. I think that maybe a name change is in order.
Comment by jillian — October 25, 2005 @ 8:18 pm
“the object is for the meat to just fall apart…not by breathing on it, that would still be too tough, but by just looking at it. About a 10 second stare should do the trick.”
That’s great! I’m going to link to this recipe. I’m going to use the picture, too. It just looks too delicious.
Comment by Laurie — October 30, 2005 @ 4:22 pm
I just tried the recipe for Mother’s roast beef “debris” sandwich, it turned out great… thanks for the recipe…
Comment by Greg B — June 25, 2006 @ 8:42 pm
I would like to know where to get authentic french bread from New Orleans. Even a recipe would be nice. Po Boys aren’t authentically New Orleans unless you make them with the delicious kind made in New Orleans. Can you help me? A recipe would be nice.
Comment by marcia pike — September 7, 2006 @ 10:32 pm
The chuck roast with debris gravy, po’ boy sandwich is a great recipe! Make sure you heed author’s advice to skim fat off of pan juices.
Comment by Jesse Luste — October 13, 2006 @ 3:45 pm
I need a good Poboy bread recipe.
Can you help, please?
Thanks
Roy
Comment by Roy Hargrave — January 17, 2007 @ 9:34 pm
Need a poboy bread recipe. From N.O., but live out of state. nedd recipe to use for Saints’ playoff game & SAINTS’ super bowl party. Can u help? GO SAINTS!!!!
Comment by Lana — January 19, 2007 @ 2:29 pm
THANK YOU for this wonderful recipe! We’re going to make Debris Po’Boys for the playoff game today — GEAUX SAINTS!!!
Comment by Sasha & Sonny - New Orleans transplants living in Miami, FL — January 21, 2007 @ 11:18 am
I would be very grateful if someone could send me a recipie for Po boy bread
Comment by Joshua Giles — January 23, 2007 @ 6:29 pm
Your sandwich looks awesome. Can hardly wait to try it. Could I get the recipe for the po boy bread? Thanks!
Comment by Michelle Holmes — January 30, 2007 @ 11:28 am
I live in Houston & REALLY miss New Orlean’s food. I grew up in Chalmette and would “kill” for a “Rocky & Carlo’s” po-boy or veal parmesan & baked macaroni & cheese dinner. Does anyone know if there is any way to get french bread or any other foods shipped from there yet? Chisesi’s boiled ham? No one here even knows what boiled ham is… Thanks
Comment by Patti from Chalmette — February 6, 2007 @ 3:00 pm
Chisesi’s doesn’t make a boiled ham. There hams are smoked.
Comment by Talullah — March 12, 2007 @ 12:14 pm
I was looking for a beef stock recipe and found your site which I think is awesome.
Checked out your po’boy recipe and since I had everything needed, I made it. It was WONDERFUL!!!!!!! It’s a easy recipe, and tasted great.
I cant wait to make it again.
Comment by Cyn — March 22, 2007 @ 7:31 am
my family sure miss the po’boys from the spur gas stations just can’t get the good french bread anywhere but new orleans!
Comment by roxie from marrro — April 5, 2007 @ 7:53 pm
We had this delicious Po’ Boy for dinner. This is such a great recipe.
I used a mixture of shredded iceberg lettuce and shredded cabbage. I didn’t know what else to do with the chuck roast and am bored with the same ol’ pot roast. This was a hit. I toasted the French bread on a pan before putting the sandwich together.
Comment by Sarah — August 30, 2007 @ 7:34 pm
This sounds very much like how my Mom and Grandma make Pot Roast back home in North Carolina.
Comment by Chris — October 1, 2007 @ 12:54 pm
We are having this for dinner tonight!! Yum! My daughter is living in Utah and misses our ‘real’ food. I will forward this to her.
Comment by Jenny — October 15, 2007 @ 11:34 am
Man-O-Man-O-Man,
I saw this a few weeks ago just after commenting to the wife that I hadn’t had a GOOD roast beef poboy in years. I am a born and raised New Orleanian and still reside here. Recipe looked good and thought I’d give it a try. ( I do QUITE a bit of cooking). This is truly one of the best EVER roast beef sandwich recipe’s !!!! I fed 3 sons and 2 friends ( cooked 6 lbs. of roast)besides the wife and I, and each and every one of them wanted to know when I was going to make it again. Can’t say enough about it..simply outstanding !!!!!
Comment by Mike Zap — October 27, 2007 @ 2:50 pm
Oh and by the way…the bread does make a huge difference !!
Not too long ago had a restaurant try to sell me a roast beef poboy on bun!? Can’t see how it would be a poboy when served on bun…but hey go figure. Needless to say I passed on it and thats what brought me here.
Comment by Mike Zap — October 27, 2007 @ 2:53 pm
Good receipe..Best Roast beef poboy is at Parasols in the irish channel..CORNER OF THIRD AND CONSTANCE…WITH A COLD ABITA DRAFT,….
Comment by Pickle — January 8, 2008 @ 12:44 pm
Sooo good! Made this for my hubby today and he asked for seconds!!! Thank you so much! I’ve shared your site with several friends.
Comment by Bocagegirl — January 20, 2008 @ 9:40 pm
We made this for our Mardi Gras Party this year and it was soooo good. Many revelers have alreayd requested the recipe. We will definitely bookmark this recipe for next year. Do you have a good gumbo recipe?
Comment by Andrea — February 6, 2008 @ 8:04 pm
Thanks for another great recipe…We used to always get po-boys at Danny and Clyde’s or Short stop. Sure miss them. And you’re right, I’ve been all over and you can’t get the bread anywhere else.
Comment by Homesick Gina — May 10, 2008 @ 6:35 am