2 lbs. Beef Round, I used a bottom round Roast
Water enough to cover by one inch in a large pot
and 2 tbsp. garlic powder.
For the Gravy:
you can use; (Pioneer Brand) Brown Gravy mix, or you can make it your self,
1/2 C. Flour
1 Tbsp. Garlic Powder (must be powder, not granulated)
1 tsp. Black Pepper
2 tsp. Kosher Salt
1/4 C. Oil
1 tsp. Kitchen Bouquet
3 C. Broth, reserved from the boiled beef
(maybe more if your gravy gets too thick)
Bring the water to a rolling boil.
Add the roast beef, when the pot comes back to a boil,
reduce the heat to medium to medium high, you should have a heavy simmer.
Cook for about 1 to 1 1/2 hours. Remove from the liquid and let it cool.
Reserve about five cups of the broth, you won’t need all of it,
but keep some to thin the gravy out if necessary.
While the beef is cooling make the gravy.
Bring 3 cups of the reserved cooking liquid to a boil in a small saucepan.
In a small bowl whisk together the flour, garlic powder,
black pepper, salt, then the oil and kitchen bouquet,
when thoroughly blended, whisk the mixture into the boiling broth,
whisk together well, and bring to a boil,
then reduce to a simmer. If necessary add a little of the reserved broth if the gravy is too thick.
It should be. not too thick, not too thin.
Let the gravy simmer for 20-30 minutes adjust for seasonings,
it should have a good amount of salt as the beef has none.
When the beef has cooled down, slice it as thin as possible.
then warm the roast beef.
Cover the roast with 2-3 cups of the gravy.
For the Po Boy:
2 eleven inch Loaves of french bread,
2 Tomatoes, sliced
2 Cups shredded Lettuce
1 Dill Pickle, sliced
The Roast Beef from the above recipe
Slice the bread in half lengthwise and lay both halves side by side.
Slather a bunch of mayonnaise on both sides don’t be stingy!).
On the top half, add pickle slices, tomato slices, and the lettuce.
On the bottom half, add 1/2 of the beef and gravy mixture
(please note, I super-sized the amount of beef in this recipe).
Fold the top over the side with the beef and put on a sheet pan.
Repeat with the second sandwich.
Place the sheet pan in the oven for 2-3 minutes to crisp and warm the bread.
Cut each sandwich in half and serve on paper plates with a big ole’ pile of napkins.
Enjoy! Serves 2 hungry eating people,