How to make it

  • 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.
  • Cut the bread 3/4 of the way through leaving a hinge for slightly, easier eating.
  • Shredded Lettuce
  • 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.
  • -Susana

Reviews & Comments 8

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    " It was excellent "
    bquezonbulger ate it and said...
    I made this for our Sugar Bowl party and it was awesome!! Instead of simmering on the stove, I put it in the oven at 350F, covered, in a Dutch oven. Delicious!!
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    " It was excellent "
    divaliscious ate it and said...
    I love the title including the Debris Gravy!
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  • seafoodlover 11 years ago
    this sounds delectable
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    " It was excellent "
    jenniferbyrdez ate it and said...
    You got it babe. Got my vote.
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  • knoxcop 11 years ago
    OMG...drooling on keyboard. Thanks for this.
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  • upstatevoyager 11 years ago
    Sounds wonderful. Thanks for the post!
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  • wynnebaer 11 years ago
    Bookmarked...Sounds good....:)
    Was this review helpful? Yes Flag
  • susana 11 years ago
    Cabbie, That's what I "used" to do, but now - it's all gravy bound for these wonderful sandwiches. I hope you enjoy them. Did you rate me?
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  • cabincrazyone 11 years ago
    Sounds great!
    When I'm carving the roast all the debris is poked into my mouth when anyone present is looking the other way.
    When I make these po-boys I'll save it for the gravy. :^)
    Was this review helpful? Yes Flag

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