How to Make a New Orleans Roast Beef Po Boy Sandwich

A Roast Beef Po Boy is a cherished Louisiana sandwich: tender, fall-apart roast beef bathed in its own savory debris gravy, tucked into crisp-yet-airy French bread and finished with creamy horseradish, shredded lettuce, ripe tomato slices and melted Provolone.

Want more Louisiana comfort food? Try classic dishes like Dirty Rice, Red Beans & Rice, Natchitoches Meat Pies or Louisiana Pralines for easy Southern flavor any night of the week.

A hot Louisiana Roast Beef Po Boy Sandwich dressed with horseradish, lettuce, tomatoes and Provolone.

Why You’ll Love This Recipe

Savory, hearty, comforting: the slow-cooked roast and its debris gravy create deep, layered flavor perfect for sandwiches or plates.
Simple, authentic seasoning: this recipe uses basic, real ingredients to deliver classic New Orleans taste without packaged mixes.
Flexible cooking: prepare the roast in the oven or a slow cooker depending on your schedule.
Versatile leftovers: shredded roast makes excellent tacos, rice bowls, mashed potato toppers or baked-grits pairings.

2 roast beef po boy sandwiches served with kettle potato chips.

Is a Po Boy Just a Sub?

Not at all. A po boy is a New Orleans classic distinguished by its special French-style loaf—crispy outside and pillowy inside—and by fillings that reflect regional tastes. Typical po boys are loaded with oysters, shrimp, catfish or shredded roast beef and are dressed with shredded lettuce, sliced tomatoes, pickles and a flavorful sauce like remoulade, horseradish mayo, or Creole mustard.

The roast beef version is often called a debris po boy, named for the bits of tender meat and drippings (“debris”) that collect in the pan and are spooned over the sandwich for maximum juiciness and flavor.

Ingredients & Recipe Overview

Ingredients for a Roast Beef Po Boy include Chuck Roast, beef broth, thyme, bay leaves, salt, pepper and garlic cloves.

Quick overview of ingredients and steps

Full quantities and detailed steps are provided below in the recipe card section. The basic components:

Chuck roast (best for shredding)
Beef broth, garlic, onion, thyme and bay leaves
Worcestershire sauce, salt and pepper
Canola oil for searing
French bread (or suitable substitute), Provolone, mayo or horseradish spread, lettuce and tomato

Substitutions

If fresh thyme isn’t available, use 2 teaspoons dried thyme. If you prefer a different herb, oregano works, and a tablespoon of an all-purpose Creole seasoning adds an authentic Louisiana twist. For bread, see the Tips section below for good substitutes that mimic the classic po boy loaf.

How To Make Roast Beef Po Boys

How to sear a pot roast before cooking in a dutch oven.

How to cook a beef roast in a dutch oven and how to shred a beef roast for a po boy sandwich.

Season: Make 16 shallow slits across the roast and insert halved garlic cloves into the slits. Rub the roast all over with salt and pepper.

Sear: Heat 2 tablespoons canola oil in a heavy skillet or Dutch oven over medium-high. Brown the roast 4–5 minutes per side to develop a deep crust.

Cook: Remove briefly from the heat, add beef broth, quartered onion, thyme sprigs, bay leaves and Worcestershire sauce around the roast. Cover and transfer to a 350°F oven for about 2½ hours or until the roast is fork-tender.

Shred: Let the roast rest 10 minutes, then use two forks to shred, discarding excess fat. Mix the shredded beef with the debris gravy from the bottom of the pot so each bite is moist and flavorful.

Dress: Split the bread lengthwise without cutting through, spread mayonnaise, horseradish or remoulade on both sides, add two slices of Provolone, pile in the shredded beef and a spoonful of gravy, and briefly return to the oven to melt the cheese. Finish with tomato, lettuce, pickles or peppers and a dash of hot sauce if you like. Serve immediately.

Slow cooker option: Follow the same prep, sear the roast, then cook in a slow cooker on High for 3–4 hours or Low for 7–8 hours until fall-apart tender.

A bowl of shredded debris beef roast with debris gravy for New Orleans po boys.

Recipe Tips for an Authentic Roast Beef Po Boy

Choose chuck roast: it shreds easily and stays moist when braised. Other cuts are better for slicing, not shredding.
Keep some texture: don’t overcook until completely mushy; a few toothsome pieces make a better sandwich.
Don’t skip the sear: browning creates depth of flavor and improves the debris gravy.
Pick the right bread: authentic po boy loaves are crispy outside and soft inside. If you can’t find one, try bolillo or bánh mì-style loaves as similar alternatives.

Serving Po Boy Sandwiches for game day with hot sauce and potato chips.

What to Serve With a Roast Beef Po Boy

Creamy Southern coleslaw
Southern-style macaroni salad
Deviled egg potato salad
Cheesy hash brown casserole
Garlic-parmesan sweet potato wedges
Creamy Parmesan cauliflower soup
Remoulade sauce as an alternative sandwich spread

Leftover shredded beef also shines over green chile rice, creamy mashed potatoes or baked gouda cheese grits for a comforting second meal.

Make-and-Take Tip for Tailgates

To transport po boys without sogginess: spread sauce and add cheese to the bread, place the warm shredded beef (well drained) inside, wrap each sandwich tightly in foil, and bring the debris gravy separately in a small slow cooker. Let guests finish their sandwiches at the tailgate with fresh lettuce, tomato and a ladle of gravy.

An authentic New Orleans roast beef debris po boy with lettuce, tomato and homemade shredded chuck roast.

Making Ahead, Storing & Freezing

This recipe is ideal for making ahead. Cook and shred the roast 2–3 days before serving and keep it covered in its debris gravy in the refrigerator—flavors improve as it rests. Properly stored, leftovers can last up to a week from the cook date. To freeze, place the shredded beef and gravy in an airtight container for 2–3 months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven.

More Hot Sandwich Recipes You’ll Love

Spicy Italian crescent ring
Shredded buffalo chicken sliders
Muffuletta-style sandwich
Grilled pimento cheese, apple & bacon sandwich
Shredded chicken BBQ sandwiches

Roast Beef Po Boy Sandwich Recipe

A traditional Louisiana sandwich of tender shredded beef simmered in debris gravy, served on crisp French bread with Provolone, creamy horseradish or mayo, lettuce and tomato.

Course: Main Course

Cuisine: American, Louisiana

Keyword: comfort food, game day, tailgate

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Servings: 6 sandwiches

Calories: 470 kcal

Ingredients

Beef Roast

2 pound beef chuck roast
8 cloves garlic, halved
3 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons canola oil
3 cups beef broth
1 medium yellow onion, quartered
5 thyme sprigs (about 4-inch)
3 bay leaves
1 tablespoon Worcestershire sauce

Po Boy Sandwich

6 (6-inch) French loaves or similar bread
Mayonnaise, horseradish or remoulade
12 Provolone slices
Shredded iceberg lettuce
Thinly sliced tomatoes
Sliced dill pickles or pepperoncini (optional)
Hot sauce (optional)

Instructions

Preheat oven to 350°F.
With a sharp knife, make 16 slits in the roast and insert halved garlic cloves. Rub all sides with salt and pepper.
Heat oil in a heavy, oven-proof skillet or Dutch oven over medium-high heat and sear the roast 4–5 minutes per side.
Remove briefly from the heat, add beef broth, onion, thyme, bay leaves and Worcestershire sauce around the roast. Cover and bake 2½ hours or until fork tender.
Let the roast rest 10 minutes, then shred with two forks, discarding excess fat. Stir shredded meat into the debris gravy so it is well coated.
Split bread lengthwise, spread sauce on both sides, add two Provolone slices, top with shredded beef and gravy, and return to the oven until cheese melts. Dress with lettuce, tomato and pickles, add hot sauce if desired, and serve immediately.

Nutrition (per sandwich)