Debris Po' Boys

All the spices and flavors of chuck roast are combined with sandwich fixin's and fresh rolls - lunch is served.

Yield: 4 servings

Ingredients

• 1 (2 1/2 pound) beef chuck roast
• 2 cloves garlic, thinly sliced
• 1 teaspoon Slap Ya Mama Original Blend Cajun Seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 1 cup diced onion
• 1/2 cup diced carrot
• 1 cup beef stock
• 1 cup chicken stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Slap Ya Mama Cajun Hot Sauce
• 2 sprigs fresh thyme
• 1 dried bay leaf
• 1 cup mayonnaise
• 4 ciabatta rolls, halved
• 1 cup shredded iceberg lettuce
• 1 large beefsteak tomato, sliced

Instructions

1. Make small cuts about every 3 inches into roast, being careful not to pierce through to bottom; insert garlic slices into cuts. Sprinkle both sides of roast with Slap Ya Mama Original Blend Cajun Seasoning, salt, and pepper.
2. In a large Dutch oven, heat oil over high heat until almost smoking. Carefully add roast; cook until well browned on all sides. Remove from pan; reduce heat to medium.
3. Add onion and carrot; cook until onion is tender, about 5 minutes.
4. Return roast to pan; add stocks, Worcestershire, Slap Ya Mama Cajun Hot Sauce, thyme, and bay leaf. Bring to a boil; reduce heat to low. Cover and simmer until meat is fork-tender, about 3 hours.
5. Using 2 forks, shred beef.
6. Using a spatula, spread mayonnaise onto bottom half of each roll. Top with lettuce and tomato. Spoon roast beef with gravy on top. Cover with top half of roll.

Attribution

Recipe and photo used with permission from: Slap Ya Mama