French Fry and Roast Beef Debris Po-boy
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 po-boy and the Roast beef “debris” po-boy (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.)