Best roast beef poboys on the bayou

Get your paper towels ready. You'll need them. This messy poboy is just like what you'll find at all the best mom and pop restaurants in south east Louisiana. I've been told it's the best they've had by everyone I've made it for. This will be a recipe you won't be able to get enough of. If you live in an area with no poboy buns available at your grocer I suggest finding a recipe to make your own. But I've also eaten this on sliced bread and it was still delicious.

Holly @cook_3371318

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Ingredients

1 cancream of onion
4 lbbeef roast(any kind)
1 cancream of mushroom
1 canbeef broth
2 envelopeBrown gravy mix
1poboy buns
1/4 cupsoy sauce
1/4 cupworcestershire sauce
1water
onion powder
tonys chacheres
salt
pepper

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Steps

1

Cut roast into 4 sections then cut each section in half.
2

Place roast in slow cooker.
3

Add cream of mushroom, cream of onion,beef broth, soy sauce, and worcestershire sauce.
4

Add enough water to cover roast.
5

Cook on high setting for at least 4 hours.
6

After cooking in slow cooker for 4 or more hours, heat oven to 425°.
7

Place meat in baking pan with about 1/4 inch of juices from slow cooker.
8

Cook in oven for 15 minutes.
9

Turn meat and add more juice if needed.
10

Cook in oven for another 15 minutes.
11

While the roast is in the oven mix gravy packets in a bowl with just enough water to mix it evenly. Pour into slow cooker and stir into juice still in there from before.
12

After taking roast out of oven use 2 forks to shred meat while it is still in pan. Remove any chunks of fat.
13

Once meat is completely shredded put it back in slow cooker.
14

Add seasonings to taste.
15

Cook on low until gravy has thickened. Stirring frequently.
16

Serve on poboy buns dressed however you prefer (I suggest shredded lettuce, mayo, and tomatoes).