Ultimate Roast Beef PoBoy
A great sandwich for your next get together. A southern tradition.
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.
Notes
Cooking times will vary. If you haven't made gravy before and have questions, please reach out. You will want to stir the gravy constantly. Don't walk away while it is on the burner as it is very easy to burn.