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.
‘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
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.
Keyword beef, crockpot, sandwich, slow cooker
Prep Time 15 minutes minutes Total Time 9 hours hours 15 minutes minutes
For the sandwich build 10 sub rolls toasted mayonnaise to taste lettuce sliced, to taste tomato sliced, to taste dill pickle to taste
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.
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.
Calories: 604 kcal | Carbohydrates: 42 g | Protein: 43 g | Fat: 29 g | Saturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 125 mg | Sodium: 839 mg | Potassium: 792 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 119 IU | Vitamin C: 4 mg | Calcium: 64 mg | Iron: 15 mg
Nutritional values are approximate.
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!
I served the Creole 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!
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.
Keyword beef, Creole, sandwich
Prep Time 30 minutes minutes Cook Time 9 hours hours 30 minutes minutes Total Time 10 hours hours
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
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.
Calories: 980 kcal | Carbohydrates: 26 g | Protein: 72 g | Fat: 67 g | Saturated Fat: 40 g | Trans Fat: 2 g | Cholesterol: 235 mg | Sodium: 1247 mg | Potassium: 1718 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 1302 IU | Vitamin C: 41 mg | Calcium: 126 mg | Iron: 9 mg
Nutritional values are approximate.