ROAST BEEF PO BOYS with Debris Gravy

Roast Beef Po-Boys with Debris Gravy
Makes 6 Po-Boys

1 tsp. Black pepper
1 tsp. Granulated onion
1 tsp. granulated garlic
½ tsp. ground thyme
1 (4-5 pound) bottom round roast, (almost any will do)
2 medium yellow onions, quartered
3 medium carrots, halved
3 celery ribs,halved
2 whole garlic heads, halved, with skins on
12 cups beef stock (or enough to cover three-quarters of the meat)
6 10-inch sections of New Orleans French bread (use what you must) cut in half horizontially, but leaving a "hinge" of bread in the back.
Your favorite sandwich condiments


Preheat oven to 350 degrees

Combine dry seasonings and rub outside of roast thoroughly-go ahead, massage it in.

If your roasting pan has a rack put it on the bottom and place the roast on top. Scatter the onions, carrots, celery and garlic on the bottom of your roasting pan. Pour beef stock into pan until it covers three-quarters of the roast. Place in the oven and cook until internal temperature reaches 170 degrees or until the outside of the roast begins to fall apart; at least 2 to 3 hours-it may take longer. Remove from the oven and slice the roast as thinly as possible.


Strain the pan gravy and discard the solids (or eat’em). Put the sliced roast and the little bits of meat (the debris) back into the pan gravy. When ready to serve, put mayonnaise on both the bottom and top of the bread and assemble generous portions of the roast beef on the slices of French bread and dress with your favorite condiments. Mother’s debris Po-Boy features sliced roast beef, debris gravy, and pile on the frills. ("dressed" with mayonnaise, Creole, yellow or French mustard and dill pickles.) You can cut each individual sandwich in half vertically; on the bias is nice because it gives a wider bottom to hold onto. Some places also include sliced tomatoes, and shredded iceberg lettuce. It’s up to you.

You should not need to thicken the gravy. It is messy and fun.