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You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. It has to drip and run all over the place. That way I can dip my bread in the juices. Perfect. Like this slow cooker beef debris po boy. This is a sandwich of beauty and flavor and… messiness!
‘Debris’ refers to beef that is cooked and then cut into shreds. In this case, we cut the beef first then cook it until it completely falls apart. The sauce is absolutely incredible. You’ll want to just take a spoonful of it and eat it right out of the slow cooker.
The aroma of the beef cooking in the delicious sauce will drive you crazy all day long. You will find yourself doing like I did, trying to rush the clock forward to dinnertime. Fortunately this recipe for a slow cooker beef debris po boy makes a big batch so you’ll have plenty of it on hand to enjoy again and again.
I love sandwiches topped with tender slow-cooked beef. Try my Italian slow cooker beef, spicy Italian, French dip and New Orleans roast beef sandwiches too.
Slow Cooker Beef Debris Po Boy
Equipment
Ingredients
For the beef debris
- 4 pounds chuck roast trimmed, cut into small pieces
- 6 tablespoons all-purpose flour divided
- Kosher salt to taste
- freshly ground black pepper to taste
- 4 tablespoons vegetable oil
- 1 tablespoon red wine I substituted balsamic vinegar
- 2 cups white onion chopped
- 1 cup celery chopped
- 8 cloves garlic chopped
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 tablespoons Kitchen Bouquet Browning and Seasoning Sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- dried red pepper flake to taste (optional)
For the sandwich build
- 10 sub rolls toasted
- mayonnaise to taste
- lettuce sliced, to taste
- tomato sliced, to taste
- dill pickle to taste
Instructions
For the beef debris
- Place 4 tablespoons of the flour into a large bowl. Season with salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Working in batches, coat the meat in the flour mixture. Shake off excess then transfer to the hot oil and brown on all sides. Transfer to a slow cooker set to low.
- De-glaze the skillet with wine, scraping all of the goodies off the bottom of the pan.
- Reduce heat to medium and add the onion and celery. Cook 10 minutes or until starting to soften.
- Add the garlic and cook another 2 minutes.
- Stir in the tomato paste.
- Add the remaining 2 tablespoons of flour and stir well.
- Slowly stir in the beef broth.
- Add the Kitchen Bouquet and onion and garlic powders, stir.
- Add the dried pepper flakes, if using, and stir.
- Pour mixture into the slow cooker and stir.
- Cook 8 hours or until the beef is fall-apart tender.
- Adjust seasoning.
For the sandwich build
- Split the bread horizontally.
- Slather the loaves with mayonnaise and add the lettuce, tomato and pickles.
- Spoon in the meat mixture and devour.
Nutrition
Nutritional values are approximate.
I’m confused as to what happens to the other 3 cups of beef broth, The recipe says 4 cups of beef broth, divided. Then step 9 is the only mention of the broth when 1 cup is slowly mixed in.
Hi, and sorry for the confusion. I see that you’re absolutely right about the broth. I went back and tried to locate my notes on when I made this recipe, but could not. But I did research other beef debris recipes, and for the size chuck I used adding 4 cups at once seems quite appropriate. I’d rather lean towards it being wetter than too dry. You can always squeeze out some of the moisture before piling it high on the bread. You can also use any extra juice for dipping the sandwiches!
Regards,
Mike