Simple Recipe Alert*** Roast Beef “Debris” Poboy!

Courtesy Emeril!

• 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
• Six 6-inch lengths po’boy bread or Italian or French bread
• Mayonnaise, homemade, or store-bought
  
• 10 ounces provolone cheese, grated
• Thinly shredded iceberg lettuce
• Very thinly sliced tomatoes
• Thinly sliced dill pickles
• Louisiana red hot sauce (optional) 

1. Using the tip of a sharp paring knife, make 20 evenly spaced small
slits, about 1 ½ inches deep, all over the pot roast. Insert the garlic
cloves as deep into the slits as possible. Season the roast on all sides
with the salt and pepper.

2. Preheat the oven to 300°F.

3. Heat a 6-quart Dutch oven over high heat. Add the oil, and when it is
hot, sear the meat until it is very well browned on all sides, 4 to 6
minutes per side (don’t be afraid to let the roast get very brown—this
is where a lot of the flavor comes from). Then carefully add the stock
and cover the pot. Transfer the pot to the oven and cook, turning the
meat once or twice during cooking, until the roast is falling-apart
tender, 3 to 3K hours. Check occasionally to make sure that there is
always at least 1 inch of liquid in the bottom of the pot, adding water
or additional stock as necessary.

4. Remove the roast from the oven and let it rest briefly. Increase the oven temperature to 375°F.

5. Using two forks, pull the meat apart into thin shreds, mixing the
meat with the accumulated drippings in the bottom of the pot. Allow the
meat to cool slightly and absorb the juices before making the po’boys.
(The meat can be cooked and shredded up to 1 week in advance and
refrigerated until ready to serve; if prepared in advance, it will need
to be rewarmed—covered and in a low oven—before assembling the
sandwiches.)

6. Halve the po’boy bread lengthwise, and spread both sides of the bread
liberally with mayonnaise. Place the bottom halves of the bread on a
baking sheet, and spoon the meat filling over them, drizzling it with
extra drippings. Then top the meat with the grated provolone. Bake in
the oven just until the cheese is melted, 2 to 3 minutes. Remove from
the oven and top with lettuce, tomatoes, and pickles. Sprinkle with hot
sauce, if desired, and top the po’boys with the top halves of the bread.
Serve immediately.

Thanks Emeril!