At the time of this post, it’s almost football time! I absolutely love college ball and look forward to my LSU Tigers every year. Some years we win, many we don’t, but it’s always a fun time. Even if you aren’t a football fan, these are a great hand held for any get together that will be a crowd pleaser.
Being from Louisiana, I grew up eating many PoBoys. One of my favorites, the roast beef PoBoy. This one is inspired by a little place down south Louisiana that my mom ate at during college. She recreated it, and the tradition continues with me and my family.
Typically a true PoBoy is served on french bread. While we like it that way, it’s not always easy to find a good loaf where we live currently. If the bread is too hard, you will wind up tearing up the roof of your mouth. Nobody wants that! When I can’t find a great french bread, we substitute with a hoagie bun, it will do the job. Make sure and toast the bread if you are using a hoagie. I like to lightly spread garlic butter for a little extra taste.
My mom’s roast beef is truly delicious. It’s such a simple recipe, but one we have always loved. She would always make the roast for dinner and the leftovers would end up on the PoBoy….or over a piece of toast with the gravy. At my house, we like to just skip the roast meal and go right to the PoBoy. It’s been a football staple for us for years.
Recipe Highlights:
- If you have never made gravy before, please feel free to reach out with any questions. Gravy is not hard, but it does need to be watched, like a baby! You don’t want to walk away until you’ve added the liquid. At that point it is the toddler stage, you can stir, tend to something…but MUST check to ensure it’s not getting into trouble.
- Slice the beef thin for the PoBoys. A thick cut of meat will need a knife and fork. Nobody wants that. 🙂
Enjoy and let me know if you made them. I would love to see your pics. #WorthTheCalories #Tailgate
Ultimate Roast Beef PoBoy
Ingredients
Roast
- 3 lb Rump Roast or Sirloin Tip Roast
- Salt to cover roast
- Pepper to cover roast
- Garlic Salt to cover roast
Gravy
- 4 Tbsp Butter or Bacon grease
- 4 Tbsp Flour
- 4 Cups Beef Stock
- Drippings from roast
PoBoy Garlic Aioli
- 4 Cloves Garlic
- 1 tsp Worcestershire Sauce
- ½ Cup Mayonnaise
- ¼ tsp Salt or to taste
- ¼ tsp pepper or to taste
PoBoy
- 1 head Lettuce
- 1 large Tomato
- Loaf of French Bread or Hoagie Buns
Instructions
Roast
- Preheat oven to 375 degrees.
- Cover roast with salt, pepper, and garlic salt.
- Place in preheated oven and bake for 15 minutes. Reduce heat to 325 degrees, without removing roast or opening oven. Continue to bake until 135-140 degrees.
- Remove roast and let rest. The roast will continue to cook while resting.
PoBoy Garlic Aioli
- While the roast is cooking, place 4 cloves of garlic in a small dish and place in oven. Remove when the garlic is lightly brown, about 15 - 20 minutes. Let cool.
- Combine garlic, mayonnaise, Worcestershire sauce, salt, and pepper in blender and blend to combine.
Gravy
- In a skillet, melt the butter. When melted, add the flour and whisk. Cook until caramel brown over medium heat. The cook time will vary, about 20 minutes.
- Add drippings from roast pan to flour mixture and combine. Add beef broth, stirring constantly.
- Cook until the gravy reduces, approximately another 20 minutes.
- Salt and pepper to taste.
PoBoys
- Toast Hoagie buns with butter.
- Slice lettuce and tomato.
- Cover each side of hoagie buns with aioli. Layer with lettuce, tomato, and beef. Drizzle with gravy. Serve.
