I must admit I never had a sloppy roast beef po-boy until I moved to the Coast in 1992.
It is a humbling admission when you consider how good a hot roast beef can be and that I wasted so many years of my life doing without.
A simple recipe follows, and it won't take long to make it, but, please, do not buy your roast beef precooked, just don't do it. If there are any culinary gods at all they should haunt you if you do. That comment is for my restaurant friends as well.
3 pound bottom round rump roast
1 sliced onion
Small bunch fresh thyme
2-3 cups beef stock
2-3 cloves garlic
Glass or two or red wine
Preheat the oven to 275 degrees F. Season the roast aggressively. Heat oil in a Dutch oven and then take your time to sear the roast on all sides, to a deep golden brown. Do not skimp on this step. Add the rest of the ingredients and roast for 2 hours, check with a fork to be sure it is tender. Let it cool, then pull it apart.
Slather lots of mayonnaise on the bread, add a ton of roast beef, garnish with lettuce and tomato and pour on as much gravy as you like. Roll up sleeves, don’t forget the roll of paper towels. Dig in.