Slow Cooker Beef Debris Po Boy

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!

Slow Cooker Beef Debris Po Boy

‘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 beefspicy ItalianFrench dip and New Orleans roast beef sandwiches too.

Slow Cooker Beef Debris Po Boy
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5 from 1 vote

Slow Cooker Beef Debris Po Boy

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. Like this slow cooker beef debris po boy.
Course Main
Cuisine American
Keyword beef, crockpot, sandwich, slow cooker
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings 10 servings
Calories 604kcal

Equipment

Ingredients

For the beef debris

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

Calories: 604kcal | Carbohydrates: 42g | Protein: 43g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 839mg | Potassium: 792mg | Fiber: 2g | Sugar: 7g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 15mg

Nutritional values are approximate.

Creole Beef Debris Po Boy

This Creole beef debris po boy came out absolutely outstandingly good. The meat is fall-apart tender with a deep beefy flavor that is boosted by a simple roux. The beef takes a while to cook, but it is oh so worth it, and as an added bonus, your house will smell terrific while it is cooking! This is the perfect cold-weather recipe. You’re rewarded in the end with the best sandwich meat you can find. Yeah, you could eat it more like a pot roast, but for me, the real winner is a po boy. I just cannot get enough of that great flavor and the delicious juice-soaked bread. It makes for a messy sandwich, and messy is always good!

Creole Beef Debris Po Boy

I served the Creole beef debris po boy on toasted bread, topped with Chez John’s Kaw-Cajun Comeback sauce. It was a dripping, messy, fantastic sandwich. Remember my rule: the messier, the better and this sandwich is absolutely perfect. Like my Drunken Cajun chicken po boy.

Also try my cube steak po boy. It’s a bit different but a whole lot of delicious! And so is my Oh Boy Po Boy!

This recipe is based on a recipe from Louisiana Kitchen and Culture.

Creole Beef Debris Po Boy
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5 from 1 vote

Creole Beef Debris Po’Boy

This Creole beef debris po boy came out absolutely outstandingly good. The meat is fall-apart tender with a deep beefy flavor that is boosted by a simple roux.
Course Main
Cuisine Creole
Keyword beef, Creole, sandwich
Prep Time 30 minutes
Cook Time 9 hours 30 minutes
Total Time 10 hours
Servings 8
Calories 980kcal

Ingredients

For the Creole beef debris

For the po’boys

  • 4 loaves French bread halved lengthwise
  • Kaw-Cajun Comeback sauce
  • 2 tomatoes sliced
  • ½ head iceberg lettuce shredded
  • 1 red onion sliced thin

Instructions

For the Creole beef debris

  • Preheat oven to 425 F.
  • Warm all of the beef broth in a pot over low heat.
  • Heat 1/2 cup of the oil in a large Dutch oven over medium heat.
  • Sprinkle the oil with flour and whisk continuously, 15-20 minutes or until the roux has turned the color of chocolate.
  • Slowly whisk in 6 cups of beef broth. Bring to a boil then reduce to a simmer and let simmer 5 minutes.
  • Strain roux through a wire-mesh strainer and reserve.
  • Wipe out the Dutch oven. Add remaining 1/2 cup of oil over medium-high heat.
  • Working in batches, sprinkle chuck with Creole seasoning and sear until brown. Remove to a bowl or large plate.
  • Add the onions to the Dutch oven along with 1 cup of water. Saute 12 minutes, stirring often.
  • Add the pepper, celery and garlic.Saute 5 minutes.
  • Add the tomato paste and hot sauce, if desired, and saute 3 minutes.
  • Add remaining 2 cups of beef broth and stir, simmering, for 5 minutes.
  • Add meat to pot.
  • Add the roux mixture.
  • Stir gently. Add water, if needed, to completely cover the meat.
  • Cover the Dutch oven and bake for 20 minutes. Note: If your Dutch oven lid doesn’t fit tightly, cover the pot with a piece of aluminum foil and then add the lid.
  • Reduce heat to 200 F and bake for 8 hours.
  • Remove from oven. Skim off any fat on the top.
  • Remove beef to a cutting board, let cool slightly, and shred.
  • Bring gravy mixture to a boil and simmer for 20 minutes, stirring often, until thickened.
  • Add the meat back along with the green onions.
  • Stir and serve.

For the po’boys

  • Lightly toast the bread, if desired.
  • Slather the bread halves with the Comeback sauce. Don’t be shy with it.
  • Add meat, tomatoes, lettuce and onions.Cut each loaf into 3 sandwiches.
  • Serve with lots of paper towels.

Nutrition

Calories: 980kcal | Carbohydrates: 26g | Protein: 72g | Fat: 67g | Saturated Fat: 40g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 1247mg | Potassium: 1718mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1302IU | Vitamin C: 41mg | Calcium: 126mg | Iron: 9mg

Nutritional values are approximate.