Cajuns love a good po-boy and here's a simple Barbecue Beef Po-Boy
recipe you can do. It's best to cook the roast starting in the morning
for supper-time po-boys as this could take several hours, and, you can't
rush this. This can also be done with pork.
Barbecue Beef Po-Boy
1 crock pot large enough to hold roast.
1 5-6 lb chuck roast
2 lg. onions chopped
1 bell pepper chopped
3 stalks celery chopped
4 cloves garlic minced
2 beef bullion cubes dissolved in 1/2 cup hot water.
1 tsp. fresh ground black pepper
1/2 tsp cayenne pepper
1/4 tsp. liquid smoke
1/8 tsp. soy sauce
1/2 tsp. paprika
1 tsp. Cajun seasoning of your choice
1 cup (maybe more) of your favorite barbecue sauce (combine 2 types if
you wish)
1 tsp. sugar
Brown roast well on all sides and put in the crock pot. In another pan
sauté veggies until lightly brown then add to roast. Add remaining
ingredients except barbecue sauce and sugar, set the crock pot on high,
cover and cook until roast falls apart. If you have a really thick
roast, go ahead and slice it in half against the grain before you brown
it.
Once the roast is done (you should be able to pull it apart with a fork)
turn the crock pot down to low. Take roast out and continue to separate
it with a fork. If it's real stringy use an electric knife to chop it up
some. You want the pieces small enough to sit easily on a po-boy bun,
and when you bite on it you don't pull half the meat out from between
the bread (you know what I mean).
Pour the water out of the crock pot using a strainer to catch the
veggies. Put the veggies back in the crock pot along with the roast. Add
the barbecue sauce to the roast, mix well and cook on high for around 30
minutes uncovered stirring occasionally. If you want to add more sauce
go ahead. Adjust seasonings to your liking.
If you want to go through the trouble; take the water you removed, put
it in a sauce pan and reduce it by two thirds and add it back to the
roast. Just be careful not to make the roast to watery. If you need to
thicken it some add a little flour or corn starch, or you can continue
to cook it uncovered until most of the moisture is gone. ** What you're
looking for is a consistency that will moisten the bread some, but not
make it so soggy it falls apart.
Grill some sliced onions on the side if you're an onion lover!
This freezes well in zipper locking bags.
Enjoy