New Orleans Style Roast Beef Debris Po-Boy Recipe
New Orleanians define “debris” (day-bree) as the extra tender little bits of beef that fall off a beef roast as it’s cooking in the oven, all mixed into a garli
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Cooking tools:
- Slow cooker
- Dutch oven
- Paring knife
- Cutting board
- Fork
- Measuring spoon
- Measuring cup
- Stove
- Oven
- Baking sheet
Ingredients
- 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, plus more if necessary
- 6 (6-inch) lengths poboy bread (or Italian or French bread)
- 1 cup Blue Plate® Mayonnaise
- 6 slices fontina or provolone cheese
- Thinly shredded iceberg lettuce
- Sliced tomato
- Louisiana-style hot sauce
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