French Fry and Roast Beef Debris Poboy
This is the ultimate comfort sandwich and similar to that delicious Canadian creation, Poutine, if it were piled onto slices of bread. It combines two New Orleans traditions – the French fry poboy and the Roast beef “debris” poboy (debris is the drippings from a slow-cooked roast – tasty bits of beef in rich, spicy gravy)
- Roast Beef Debris (recipe follows)
- 1 pound (1/2 bag) Frozen french fried potatoes
- 4 (6-inch) lengths po-boy bread (or 4 pistolettes)
- 8 tablespoons Blue Plate®️ Mayonnaise
- 8 slices provolone cheese
- Shredded iceberg lettuce
- 8 thin tomato slices
- Pickle slices, optional
- Hot sauce, optional
- Heat Roast Beef Debris and cook French fries according to package directions; both should be piping hot.
- Halve each piece of bread lengthwise, and spread each side with one tablespoon of mayonnaise.
- Place the bottom halves of the bread on a baking sheet and top them with French fries. Top the fries with Roast Beef Debris and two slices provolone. Transfer to oven and broil for 2 to 3 minutes or until cheese is melted and starting to brown on top.
- Top each po-boy with lettuce, 2 slices of tomato, pickle slices and a dash of hot sauce, if desired.
- Place top halves of bread on each sandwich and serve immediately.
- Roast Beef Debris:
- 1 boneless beef chuck roast (3 to 4 pounds)
- 10 cloves garlic, cut in half lengthwise
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 cups beef stock or packaged low-sodium beef broth + extra as needed
- Make 20 evenly spaced small cuts, about 1 1/2 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 po-boys. (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 po-boys.)