Leftovers of this Dutch oven beef pot roast can be used to make po’boys.
This is truly the ultimate low-lift meal, since its mainly hands-off cooking while everything roasts in the oven.
Refrigerate for up to four days or freeze for up to three months.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
Ensure the internal temperature of the meat reaches 165F before serving.
If needed, add a splash of broth or water to keep the meat moist during reheating.
You could also add a side of roasted Brussels sprouts or sauteed greens to round out the meal.
Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
bottlechili sauce(such as Heinz)
1(1-oz.)
Sprinkle salt and 1 teaspoon of the black pepper over roast.
Heat oil in a large Dutch oven over medium-high.
Transfer to a plate; set aside.
Cook onions:
Reduce heat to medium.
Bring to a simmer over medium.
Move pan to oven:
Cover and transfer to oven.
Bake in preheated oven 1 hour, 30 minutes.
Reserve 2 cups roast and 1 cup gravy for PoBoys with Debris (recipe follows).
Toss remaining beef with gravy and vegetables.
Garnish with rosemary leaves.
Leftovers Meal: Po’Boys with Debris
Split 1 (8-oz.
)loaf French breadin half lengthwise; spread cut sides with 1/4 cupmayonnaiseand 2 tsp.whole-grain mustard.
Serve withpicklesand 1 cup leftoverLow-and-Slow Beef Pot Roast gravyfor dipping.
- Total 10 min.
