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Bring the bold flavors of Louisiana to your kitchen with this Roast Beef Po’ Boy recipe, made unforgettable with a generous shake of Pi-YAHHHHH!! Seasoning. This New Orleans classic features a tender Angus chuck roast, seared and slow-simmered in a rich, savory gravy with onion soup mix, garlic, hot sauce, and Worcestershire. Served on buttery toasted po’ boy buns and dressed with lettuce, tomato, pickles, and mayo, this sandwich is pure Louisiana comfort food—perfect for feeding a hungry crowd or satisfying a serious craving.
Roast Beef Po’ Boys
- 2 tablespoons vegetable oil
- 1 (3-pound) Angus chuck roast
- Pi-YAHHHHH!! Seasoning, to taste
- All-purpose flour, for dusting
- 1 yellow onion, chopped
- 1¼ cups cold water, divided
- 1 (2-ounce) envelope onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce*
- 1 tablespoon minced garlic
- 2 tablespoons cornstarch
- Salted butter, room temperature
- 6 New Orleans-style po’ boy buns
- Mayonnaise, lettuce, tomatoes, and pickles, to serve
- Coat the bottom of a Dutch oven with oil, and heat over medium heat.
- Generously season both sides of roast with Pi-YAHHHHH!! Seasoning. Dust all sides of the roast with a light coat of flour. Add the roast to the pot, and sear for 6 to 8 minutes on each side. Place in a bowl; set aside.
- Add onion to pot. Stir to break up drippings. If things really seem to be sticking to the bottom, then add a small amount of cold water to help break things up. Sauté for 20 minutes.
- Meanwhile, in a medium bowl whisk together 1 cup cold water, onion soup mix, Worcestershire sauce, and hot sauce.
- Add garlic to the pot, and sauté for 5 minutes more. Add a small amount of soup mixture. Stir to break up any remaining drippings stuck to bottom. Return roast to pot, and pour remaining soup mixture on top of roast. Increase heat to high, and bring to a boil. Cover, reduce heat to a simmer, and let cook for 2 hours or until tender, turning the roast halfway through cooking so the other side cooks down in the liquid. After the 2-hour mark, carefully remove the roast, and place in a bowl; set aside.
- Mix the remaining ¼ cup cold water and cornstarch in a small bowl. Add cornstarch mixture to pot of gravy by pouring and stirring at the same time.
- Shred roast, and return to pot. Simmer for 30 minutes more, stirring every 5 minutes.
- Just before serving, spread butter on po’ boy buns, and place, butter side down, in a large skillet or griddle over medium-high heat until golden brown. Remove from heat, and dress your po’ boy how you like. Enjoy!
*We use Pickapeppa Sauce.
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