ROAST BEEF PO BOY RECIPE SLOW COOKER RECIPES

Steps:

• In a small bowl combine: kosher salt, pepper, garlic powder, paprika and oregano.
• After trimming fat off meat (which we will use later use), rub all sides of meat with the dry rub ingredients. Allow to sit on meat about 15 minutes or until desired.
• In a heavy bottom skillet (or insert of slow cooker) heat olive oil. Place roast in pan and sear all sides until nice dark crust is formed (about 3-5 minutes each side). When finished remove from heat to a plate and cover with foil.
• In a food processor combine: onions, garlic cloves, parsley and mushrooms and puree until smooth.
• Add mushroom-onion mixture to pan (or slow cooker insert) and cook about 7-10 minutes until liquid has evaporated. If using the slow cooker insert remove mixture from insert for now.
• In pan used to cook these ingredients, deglaze with 8 oz amber ale and 8 oz water. Add demi-glaze and bouillon cubes. Stir to combine.
• In bottom of slow cooker insert place trimmed fat (fat side down).
• Add mushroom-onion mixture on top of trimmed fat and beef on top of mixture. Add any juices from meat to slow cooker as well. Finally, pour liquid from pan in slow cooker. Cook on high 6-7 hours until meat is tender.
• When meat has finished cooking. Remove meat to plate and cover with foil.
• In a sauce pan melt butter, when it begins to bubble add flour and stir to create a roux. It should be between a blond and brown roux.
• Strain liquid from meat and skim any fat or oil off top. Combine strained liquid, vinegar and about a cup of water with roux. Stir well. When well mixed, it can be combined with mushroom mixture and any meat that fell off and fat as desired.
• Shred meat.
• Combine shredded meat with gravy in slow cooker, cook another 15 mins. Keep warm until ready to serve.
• To assemble sandwich: place desired about of mayonnaise on bread, place layer of meat and gravy, followed by lettuce, thinly sliced tomatoes, pickles, and hot sauce if desired.

Steps:

• MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don’t be afraid to let the roast get very brown – this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.