The Shady Porch: Roast Beef Po' Boy Au jus: Slow Cooker


Roast Beef Po' Boy Au jus: Slow Cooker

This is a beefy delicious sandwich that is so easy-to-make. It's so flavorful with the au jus (beef juices) and, for added bonus, I like mine with a roasted garlic mayonnaise (aioli). The hubby likes his simply dipped in the au jus, as pictured below. The French baguettes (bread) are sold in individual sandwich sizes, and are baked just before serving, adding to the whole comfort food label this sandwich deserves. This recipe feeds a crowd and is great for gatherings like game day. Leftovers, if there are any, make great fajitas.

Roast Beef Po' Boy Au jus...a delicious, drippy sandwich!
Roast Beef Po' Boy Au jus...a delicious, drippy sandwich!

2-3 lb. Rump roast
1 envelope dry onion soup mix
1 cup beef broth
2 cans French onion soup
1 T. minced garlic
pkg of crusty rolls/buns - typically Po' Boys are served on French Baguettes (We buy 'bake your own' loaves at our grocery. Saves time and keeps the fresh-baked taste.)

[Optional Po' Boy toppings - sliced tomatoes, Swiss or Provolone cheese, shredded lettuce, and I like a generous layer of roasted garlic aioli (mayonnaise) for an uncommon zing.]

Roast Beef  in Slow Cooker

1.  Place rump roast in slow cooker and then pour the other ingredients on top. Cover and cook on LOW for about 8-10 hours.
2.  Remove the roast from the cooker and shred it (I use forks). 
3.  Ladle fat off the top of the juices and dispose. Divide the remaining au jus (juices) into ramekins for dipping. (Beef broth can be added to the cooking liquid, if there is not enough for ready dipping. Commercial au jus products are also available at most grocery stores. On occasion, we have used these methods to assure enough liquid for the dipping.)
4.  Place shredded beef on French baguettes or toasted buns and serve with favorite sandwich toppings.
-recipe adapted from Betty Crocker
Roast Beef Po' Boy Au jus: Slow Cooker

other sandwiches you might like...

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