Bring the flavors of New Orleans home tonight with the absolute best hot roast beef sandwich ever. It's roast beef done right in a slow cooker and served up Po' boy style.
Hot, crusty French bread slathered with mayonnaise, and loaded with a generous helping of steamy, succulent roast beef drenched in its own gravy, accompanied by an onslaught of pickles, fresh, sliced tomatoes, along with the crisp, cool bite of shredded lettuce. And, it is without a doubt, the kind of sandwich foodie dreams are made of.
THE BEST HOT ROAST BEEF SANDWICH. EVER.
If you have yet to visit the Creole comfort food capital of the South, it might be high time you took a trek on over to New Orleans. From gumbo to etouffee, chargrilled oysters, red beans and rice, and fresh Gulf shrimp, NOLA is by far one of the greatest cities a Southerner could ever eat their way through.
And it just so happens to be the inspiration behind this hot roast beef sandwich, otherwise known in New Orleans as the remarkable roast beef po'boy.
Po'boys are staples in New Orleans. Hot, crusty French bread piled high with your choice of fried oysters, fried fish, fried alligator, boudin, sausage, and by far the most popular choice, fried shrimp. However, if you happen to be seated in the vicinity of anyone who had the brains to order the roast beef po'boy, you'll likely leave knowing you made a grave mistake.
HOW TO MAKE A HOT ROAST BEEF PO'BOY
This hot roast beef sandwich begins with the obvious: Roast beef. For this po'boy, we use a roast beef recipe that is not only simple to make and full of flavor, but one that actually cooks in its own gravy. Yes, please.
- Prep the chuck shoulder and sear over high heat.
- Remove beef and cook onion in the same pan.
- Add flour, followed by beef broth, and simmer.
- Transfer the beef and sauce to a slow cooker.
- Cook until tender, about 5-½ hours, and shred.
- Split the bread loaf (or hoagie rolls), add shredded beef and desired toppings.
If these roast beef sandwiches are your fave, we've got another to add to your lineup that is just as tasty: brisket sandwiches.
START WITH CHUCK SHOULDER ROAST
Chuck shoulder roast is the cut of beef most commonly used for roast beef. It's a tough cut by nature, but when cooked for a long period of time on a low heat setting, it breaks down and becomes fall-apart tender. Your slow cooker is absolutely perfect for this task. We use our slow cooker for the same reasons in our rump roast recipe, too.
For an easier riff on a roast beef sandwich, try these roast beef sliders. They're made with deli roast beef, but have that same juicy, meaty flavor in a buttery, crowd-friendly package.
SEAR THE BEEF + THROW IN SOME ONIONS
However, to get as much flavor into the po'boy sandwich as possible, certain measures need to be taken prior to the beef going into the slow cooker. To help build flavor, the chuck shoulder needs to undergo a quick sear on the stovetop before being transported to the slow cooker.
This, in addition to a quick sauté of yellow onions, will help to impart major flavor to the roast beef.
IT'S ALL GRAVY, BABY.
Another goal for this hot roast beef sandwich recipe is for the roast beef to not only braise in a flavorful liquid but (essentially) create its own gravy. On the stovetop is the perfect way to kick this off.
Once the onions soften, in goes the flour (which serves as the thickener), followed by half of the beef broth. The beef broth gets slowly incorporated, making for a smooth and silky roast beef sauce perfect for smothering your po'boy sandwich.
SLOW COOK AND REDUCE
All that's left for the beef is to transfer it and the gravy to the slow cooker, cover it, and let it braise until you can cut it with a fork. (We talk a lot about braising in our pot roast recipe, too.)
Toward the end of the cooking time, the lid comes off, allowing the sauce to reduce and the beef to tenderize even further, making for a hot roast beef sandwich filling that could hold its own alongside the best-of-the-best in New Orleans.
THE BREAD MATTERS, GUYS.
If we were talking about just any ol' hot roast beef sandwich here, you could use any bread you had lying around. But we're not. We're talking a NOLA style roast beef po' boy, and for this sandwich, you're going to need white bread that's crusty on the outside and perfectly soft on the inside.
For this, you'll need to take on a "fresh is best" mentality and hit up the bakery section of your grocery store. A French loaf, the skinny French loaves (that come in pairs), or hoagie rolls are absolutely perfect for this sandwich. If you want a less "bread-y" sandwich, feel free to gently tear away at some of the bread's interior before filling.
If meaty sandwiches are your jam, we highly recommend you add prime rib sandwiches to the meal docket (especially if you have lots of leftover prime rib from a holiday or event!).
ALL THE TOPPINGS (AND DON'T FORGET THE PICKLES)
Part of the beauty of a roast beef po'boy is the contrast between the toppings and the roast beef. The acidity of the tomatoes and the crisp bite of cool, shredded lettuce add contrast in both flavor and texture to an otherwise soft and savory sandwich is a beautiful thing.
And the pickles. Don't skimp out on the pickles. The crunchy bite of the pickles with their sharp, vinegary flavor against that hot roast beef is magical, folks. Pure. Magic.
This baby is a perfect replica of New Orleans roast beef po'boy, and there is no better way to serve up a hot roast beef sandwich. It's the cure for all your Southern comfort food cravings. Please, enjoy.
5 MORE DINNER RECIPES YOU'LL LOVE
- Crawfish Etouffee has never been so easy! With a simple, step-by-step process for making perfect Etouffee at home, this no-fuss recipe comes together quickly and tastes authentically amazing!
- Crawfish Pie is loaded with savory crawfish cooked in a Creole sauce and baked in a buttery, flaky pie crust, this dish is a true masterpiece of flavor and textures. It's where Crawfish Etouffee and Pot Pie collide, and it is absolutely glorious.
- Beef Tips and Rice is a hearty comfort food classic featuring tender beef tips slow-cook on the stovetop in a savory, rich gravy, building flavor with every passing minute.
- Slow Cooker Spare Ribs are as close to ribs hot off the pit as you’ll get, and although cooked indoors and in a crock-pot, they yield the perfect bite with a burst of big BBQ flavor.
- BBQ Pulled Pork in the Slow Cooker is a budget-friendly easy dinner idea and a total life-saver for busy weeknights!
Hot Roast Beef Sandwich | Po Boy Style
Ingredients
- 2 ½ - 3 pound beef chuck shoulder roast
- 1 tablespoon TAK House Seasoning or your favorite beef seasoning
- 4 tablespoons all-purpose flour separated
- ¼ cup canola oil
- 1 yellow onion diced
- 3 cups unsalted or low sodium beef broth
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- Fresh white bakery bread for sandwiches (French loaf, French sticks, or hoagie rolls will do fine)
For the Toppings:
- Tomatoes seeded and sliced ¼" thick
- Sliced dill pickles
- Finely shredded Iceberg lettuce
- Mayonnaise
Instructions
- Pat the roast dry with a paper towel and sprinkle with seasoning and 2 tablespoons of flour. Rub all over to evenly adhere.
- Add the oil to a very large, rimmed sauté pan or Dutch oven over medium-high heat and allow to come to temperature. Add the roast to the pan and sear for about 4 minutes on both sides, or until it develops a nice crust. Remove from the pan and set aside on a plate.
- Reduce the heat to medium, add the diced onion to the pan and sauté, stirring often. Cook the onion for 3-4 minutes, or until just softened. Sprinkle the remaining 2 tablespoons of flour over the onions and stir to coat.
- Add about half of the beef broth one big splash at a time, stirring until completely incorporated after each addition. Once half of the broth has been incorporated, add the salt and pepper and allow to come to a simmer. Simmer for a few minutes, or until thickened slightly.
- Add the beef, along with all of its juices, to your slow cooker. Pour over the sauce, along with the remaining broth. Set your slow cooker on the high heat setting and cover. Cook for 4 hours, then remove the beef and shred it. Add the shredded beef back to the slow cooker, and continue to cook (uncovered) for 1 ½ hours more, stirring occasionally.
- Cut your bread for sandwiches (if necessary). If you'd like to toast your bread, preheat the oven to 400°. Once the oven comes to temperature, place the bread on a baking sheet and bake for 4 minutes or until lightly toasted.
- Remove bread from the oven, slather with mayonnaise (if using), add a generous serving of shredded roast beef and desired toppings. Serve and enjoy!
Nutrition
Neha says
Yum! Love how tender and juicy the meat looks. I love my sandwiches with a ton of toppings, so can't wait to try this out!
Claire | The Simple, Sweet Life says
This sounds so delicious and I love that you can do the majority of the work in a slow cooker. We're definitely going to have to add this to our dinner line up in the coming weeks.
Jo says
I love the juicy meat stuffed in the sandwich. It looks absolutely delicious! Love sandwich and wish I could have a sandwich now.
Stine Mari says
I love any sandwich heavy on the pickles. This looks incredible, the meat looks so juicy and tender!
Amanda says
This is the best roast beef sandwich! I love how flavorful the beef chuck shoulder is. It takes this sandwich over the top. Thanks for sharing!
Ramona says
Oh my goodnesssss, this roast beef sandwich makes me soo hungry right now and I have just had my lunch. This is so perfect for a garden party or a picnic - gorgeous pictures too. I really can't wait to make this.
Cathleen @ A Taste of Madness says
I can imagine this being the best!! My sandwiches always look so BORING!! I would love to give this one a go 🙂
Vidya Narayan says
That looks amazing! Also, fully agree with what you mentioned about using a good quality bread for sandwiches or hot dogs. It does matter a lot. Perfect weekend treat for the entire family.
Kacie Morgan says
I've never had a beef Po'Boy before - just a prawn one - so I'll have to give your recipe a go!
dee says
This is my idea of heaven!!!!! Roast beef if one of my favorite but I can never make it soft enough to make a sandwich out of it...(I'm that good of a cook lol) this is awesome! thank you for sharing!
Jere Cassidy says
This is a great sandwich and I agree to make sure to have extra pickles.
Erika says
I don't eat Po' Boys nearly enough. I want to make this right now, yum!
Karyl Henry says
I just finished eating dinner, yet my mouth is totally watering at this sandwich! That roast beef looks so tender, and I love that you made it into a po boy instead of the regular roast beef sandwich
Linda says
I'm drooling over this sandwich. So juicy, so flavorful, and so mouthwatering in one bite!
Sophie says
The Po Boy is a wonderful creation and I always loved the crispy ones in New Orleans. This is very much new to me. Love the flavor combination.
Jacqueline Debono says
I have to confess I have never eaten a Po Boy!. I love sliced roast beef sandwiches but this looks really so much better! Definitely need to make this beef sandwich very soon!
Mirlene says
Ah, I am so ready for a big one (maybe even 2x as long). I can sense those New Orleans flavors already - it is already one of my favorite sandwiches and I haven't even tried it yet! 😉
Lathiya says
This is not any simple sandwich but delicious and filling sandwich for any occasion. The flavors in it look interesting.
Stephanie Simmons says
Hot roast beef sandwiches are one of my favorite things to order when we go out to eat - how great is it that now I can make them at home!? Thanks for the delicious recipe!
Karen says
Can this recipe be made ahead of time?
Kelly Anthony says
The beef can absolutely be made 2-3 days in advance and reheated just before adding to the sandwiches. Great question! Enjoy 🙂
Karen says
Thanks for your prompt and helpful response. So anxious to serve this recipe to my family.
Rebecca says
OMG this looks sooo good! I wish I had the ingredients to make it!
Suzy says
This looks incredibly good! Love the roast beef in a sandwich and the flavor!
Carrie Robinson says
Now this is my kind of sandwich! Looks amazing. 🙂
Jessica Formicola says
This is mt family's favorite roast beef sandwich recipe! Thanks so much for sharing it- we make them all the time!
Sara Welch says
This is everything a gourmet sandwich should be and then some! Adding this to my dinner line up for the week!
Sharon J says
I was going to make it tonight, but my question is, can I do this in my Instant Pot under pressure?
veronica says
I have tried making it in my instant pot and it came out on the drier side. Definitely love it in the crockpot as the juices and flavors just come together so nicely
Veronica says
This recipe is amazing! This has definitely become a staple in our home