cajun roast beef po boy – Spicy New Orleans Sandwich

Craving a taste of the Big Easy? This Cajun Roast Beef Po Boy recipe delivers the rich, spicy flavors of New Orleans right to your kitchen. Tender, juicy roast beef slow-cooked in a fiery Cajun gravy, piled high on crispy French bread, and dressed with your favorite toppings – it’s a sandwich experience you won’t soon forget!

What is a Cajun Roast Beef Po Boy?

A Cajun Roast Beef Po Boy isn’t just a sandwich; it’s a culinary icon from New Orleans. The heart of this masterpiece is tender roast beef, but the real magic lies in the rich, deeply flavorful Cajun gravy it’s simmered in. This isn’t your grandma’s gravy; it’s a savory, often spicy, concoction bursting with Creole and Cajun spices that infuse the beef with unforgettable flavor.

The beef and gravy are then generously ladled onto a crusty, yet soft, French bread loaf known as a “po boy” bread, and dressed with simple ingredients like shredded lettuce, ripe tomatoes, dill pickles, and creamy mayonnaise. Every bite is a symphony of textures and tastes that brings the vibrant spirit of New Orleans directly to your palate.

Ready to transport your taste buds to the French Quarter? Gather your ingredients and let’s get started on this incredible Cajun Roast Beef Po Boy!

Key Ingredients for Cajun Roast Beef Po Boy:

For the Roast Beef:

• 3-4 lb Chuck Roast: Choose a well-marbled chuck roast for maximum flavor and tenderness.
• 2 tbsp Cajun Seasoning: Use your favorite store-bought blend or make your own (recipe below).
• 1 tbsp Olive Oil: For searing the roast.
• 1 large Onion, chopped: Adds depth and sweetness to the gravy.
• 2 Celery Stalks, chopped: Adds aromatic complexity.
• 1 Green Bell Pepper, chopped: Part of the “holy trinity” of Cajun cooking.
• 4 cloves Garlic, minced: Provides pungent flavor.
• 4 cups Beef Broth: Low sodium is best to control the salt.
• 1 (14.5 oz) can Diced Tomatoes, undrained: Adds acidity and liquid.
• 2 tbsp Tomato Paste: Thickens the gravy and intensifies tomato flavor.
• 1 tbsp Worcestershire Sauce: Adds umami and richness.
• 1 tsp Dried Thyme: A classic herb in Cajun cuisine.
• 1/2 tsp Dried Oregano: Another essential herb.
• 1/4 tsp Cayenne Pepper (optional): For extra heat.
• 2 tbsp Cornstarch + 2 tbsp cold water (slurry): To thicken the gravy if needed.
• Salt and Pepper, to taste: Adjust seasoning as needed.

For the Cajun Seasoning (Optional):

• 2 tbsp Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Dried Oregano
• 1 tbsp Dried Thyme
• 1 tbsp Black Pepper
• 1 tsp Cayenne Pepper (adjust to taste)
• 1 tsp Salt
• 1/2 tsp Red Pepper Flakes (optional)

For the Po’ Boys:

• 4-6 French Bread Loaves (Po’ Boy Bread): Look for a crusty exterior and soft interior
• Mayonnaise: A classic Po’ Boy dressing.
• Shredded Lettuce: Crisp and refreshing.
• Sliced Tomatoes: add sweetness and acidity.
• Dill Pickle Slices: For a tangy crunch.
• Hot Sauce (optional): For extra spice!

How to Make Cajun Roast Beef Po Boy:

This Cajun Roast Beef Po Boy recipe is surprisingly simple, despite its incredible flavor! It’s mostly hands-off, thanks to the slow cooker or Dutch oven. The key is building flavor with the Cajun seasoning and aromatics, ensuring a rich, flavorful gravy that perfectly complements the tender roast beef and fresh toppings. Preparation time is about 20 minutes, with a slow cooking time of 6-8 hours on low or 3-4 hours on high in a slow cooker, or 3 hours in the oven. Get ready for a taste of Louisiana!

Step-by-Step Instructions:

Step 1: Prepare the Roast Beef:

1. Pat the chuck roast dry with paper towels. This helps with searing.
2. Generously rub the roast with 2 tablespoons of Cajun seasoning, ensuring it’s coated on all sides.

Step 2: Sear the Roast Beef:

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
2. Sear the roast on all sides until browned, about 3-4 minutes per side. This step is crucial for developing rich flavor.
3. Remove the roast from the skillet and set aside.

Step 3: Sauté the Vegetables:

1. Add the chopped onion, celery, and green bell pepper to the skillet and sauté for 5-7 minutes, or until softened.
2. Add the minced garlic and cook for another minute, until fragrant.

Step 4: Assemble the Gravy Base:

1. Pour in the beef broth and scrape the bottom of the skillet to release any browned bits (fond). This adds tons of flavor to the gravy.
2. Add the diced tomatoes (undrained), tomato paste, Worcestershire sauce, dried thyme, dried oregano, and cayenne pepper (if using). Stir to combine.

Step 5: Slow Cook the Roast Beef:

Slow Cooker Method:

1. Place the seared roast in the slow cooker. If searing in a Dutch oven, leave roast in the pot.
2. Pour the gravy mixture over the roast.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fork-tender.

Oven Method (Dutch Oven):

1. If you seared in a Dutch oven, return the roast here after assembling the gravy base.
2. Cover tightly with the lid.
3. Bake in a preheated oven at 325°F (160°C) for 3 hours, or until the roast is fork-tender

Step 6: Shred the Roast Beef:

1. Remove the roast from the slow cooker/Dutch oven and place it on a cutting board.
2. Use two forks to shred the beef into bite-sized pieces.

Step 7: Thicken the Gravy (If Needed):

1. If the gravy is too thin, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry.
2. Stir the slurry into the gravy and cook over medium heat until thickened, about 2-3 minutes.

Step 8: Assemble the Po’ Boys:

1. Cut the French bread loaves lengthwise.
2. Spread mayonnaise on both sides of the bread.
3. Pile the shredded roast beef and gravy generously onto the bottom half of each loaf.
4. Top with shredded lettuce, sliced tomatoes, and dill pickle slices.
5. Drizzle with hot sauce if desired.
6. Place the top half of the bread on each sandwich and serve immediately.

Why You’ll Love This Cajun Roast Beef Po Boy:

This Cajun Roast Beef Po Boy is a flavor explosion you won’t find anywhere else! The main highlight is undoubtedly the incredibly tender roast beef infused with the spicy, savory Cajun gravy. Forget ordering takeout; making this at home offers significant cost savings without sacrificing taste. Plus, you can customize the toppings precisely to your liking.

The combination of the juicy beef, rich gravy, crisp lettuce, and tangy pickles creates a mouthwatering symphony of flavors and textures. If you enjoy this recipe, you might also want to try a classic Shrimp Po Boy for a different taste of New Orleans! So, ditch the restaurant lines and create this authentic Cajun Roast Beef Po Boy in your own kitchen – you won’t regret it!

What to Serve Cajun Roast Beef Po Boy With:

To complete your Cajun feast, consider serving your Roast Beef Po’ Boy with:

• French Fries: A classic pairing that never fails.
• Coleslaw: The cool, creamy crunch of coleslaw is a refreshing contrast to the spicy sandwich.
• Red Beans and Rice: A quintessential New Orleans side dish.
• Sweet Potato Fries: A slightly sweeter option that complements the Cajun spices.
• Iced Tea or Lemonade: To wash it all down.

Top Tips for Perfecting Cajun Roast Beef Po Boy:

• Don’t skip the searing: Searing the roast is crucial for developing deep, rich flavor.
• Use quality ingredients: The better the ingredients, the better the final product will be. Look for a well-marbled chuck roast and fresh vegetables.
• Adjust the spice level: If you prefer a milder flavor, reduce the amount of cayenne pepper in the Cajun seasoning. If you like it spicier, add more!
• Don’t overcook the beef: It should be fork-tender but not dry.
• Toast the bread: Toasting the French bread lightly will help prevent it from getting soggy.
• Ingredient Substitutions: If you don’t have chuck roast, try using a rump roast or brisket. If you can’t find Cajun seasoning, you can use a Creole seasoning blend or make your own
• Make it Ahead: You can cook the roast beef and gravy a day ahead of time and store it in the refrigerator. This allows the flavors to meld even further.

5 Facts about Cajun Roast Beef Po Boy:

1. The Po’ Boy sandwich originated in New Orleans during a streetcar strike in 1929 when two brothers, Benny and Clovis Martin, offered free sandwiches to the striking workers, calling them “poor boys.”
2. Roast beef is one of the most popular fillings for a Po’ Boy sandwich in New Orleans.
3. “Debris” is a type of roast beef Po’ Boy where the beef is cooked until it falls apart, creating a rich, gravy-soaked sandwich.
4. Cajun cuisine is a rustic style of cooking influenced by French, Spanish, and African cuisines.
5. The “holy trinity” of Cajun cooking consists of onions, celery, and green bell pepper.

Storing and Reheating Tips:

Storing:

• Roast Beef: Store leftover roast beef and gravy in an airtight container in the refrigerator for up to 3-4 days.
• Assembled Po’ Boys: Assembled Po’ Boys are best eaten immediately. If you must store them, wrap them tightly in plastic wrap and refrigerate for up to 1 day. Be aware that the bread may become soggy.
• Freezing: You can freeze the cooked roast beef and gravy for up to 2-3 months. Allow it to cool completely before transferring it to a freezer-safe container.

Reheating:

• Roast Beef: Reheat leftover roast beef and gravy in a saucepan over medium heat or in the microwave until heated through.
• Reheating Tips: If reheating from frozen, thaw the roast beef and gravy in the refrigerator overnight before reheating.
• Reassemble: To reassemble the Po’ Boys, toast the bread lightly (if desired) and add the reheated roast beef and your favorite toppings.

Final Thoughts:

The Cajun Roast Beef Po Boy is more than just a sandwich; it’s an experience. It’s a taste of New Orleans, a celebration of flavor, and a reminder that sometimes, the simplest things in life are the most satisfying. We hope you enjoy making this recipe and sharing it with your loved ones! Now onto some common questions.

try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest

Cajun Roast Beef Po Boy FAQs:

• Can I make this in an Instant Pot? Yes! Sear the roast using the sauté function, then add the remaining ingredients (except the cornstarch slurry). Cook on high pressure for 60-75 minutes, followed by a natural pressure release for 15 minutes. Shred the beef and thicken the gravy as directed.
• What if I can’t find Po’ Boy bread? Use any crusty French bread. A baguette works well. The important thing is the bread should be crusty on the outside and soft on the inside.
• Can I use a different cut of beef? While chuck roast is recommended for its tenderness and flavor, you can also use a rump roast or brisket.
• Is this recipe spicy? The spice level depends on the Cajun seasoning you use. Adjust the amount of cayenne pepper to your liking.
• Can I add other vegetables to the gravy? Feel free to add other vegetables like carrots, mushrooms, or potatoes to the gravy.