Coast Cooking

Coast Cooking: The roast beef po-boy

The vast majority of po-boys served are made with seafood, and I can think of nothing wrong with that.

Shrimp, fish, crab and oysters are all good candidates, but every once in a while I am laid low by the desire for a messy roast beef po-boy. 

Nothing beats a good one, but don’t use any prepackaged or preprocessed beef. Making roast beef is not that hard. It may be a bit time consuming, but it is not hard. 

There are a few steps that seem important that might be hard or cumbersome for the home cook. Does a po-boy have to be wrapped in butcher’s paper and pressed?  I am afraid that it is part of the process, and to leave these steps out seems worrisome. At least to me. Do the best you can.


1 beef eye of round

Garlic cloves

1 chopped onion

1 chopped bell pepper

2-3 cups water

Optional  1-2 cups good red wine

Salt and pepper

Cut the garlic into slivers, make deep slits in the roast and insert the garlic. Season the roast with salt and pepper. In a Dutch oven sear the roast in oil until deep brown. Add the water and wine, if you like, and the vegetables. Cover and simmer over low heat for 2-3 hours. Uncover and let cool. Pull the meat apart and load the po-boy with all you can get on it.