More Spice Seasoning 
No Salt Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeThis New Orleans-inspired Roast Beef Debris Po’ Boy by @flychefaldenb is a flavorful mix of savory beef, gravy and Creole spices.
Ingredients
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2 1/2 – 3 Pounds Chuck Roast, Remove Most of the Fat
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1 Tablespoon Tony’s More Spice Seasoning
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1 Tablespoon Tony’s No Salt Seasoning
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2 Tablespoons All-Purpose Flour
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1 Tablespoon Vegetable Oil
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1 Onion, Sliced
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6 Cloves Garlic, Minced
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1 Tablespoon Worcestershire Sauce
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3 1/2 Cups Beef Broth
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2 Tablespoons Water
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2 Tablespoons Cornstarch
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French Bread
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Mayonnaise
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Lettuce
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Tomato, Sliced
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Bay Leaf
- Clear
Directions
- Remove all excess fat from the chuck roast and season it with Tony’s More Spice and No Salt Seasonings on all sides.
- Coat the roast in all-purpose flour.
- In a large Dutch oven over medium-high heat, add oil and sear the roast on each side for 5 minutes. Remove the roast and set aside.
- Add in the onions and let sauté for 5 minutes or until tender. Add in garlic and cook for an additional minute. Add 1/4 cup of the beef broth and deglaze the bottom of the pot with a wooden spoon.
- Pour in the Worcestershire sauce and the rest of the beef broth.
- Put the roast back into the pot along with a bay leaf.
- Bring to a boil, reduce to a low simmer and cover for 3 hours.
- Remove the roast from the pot and shred it.
- Mix together water and cornstarch until well combined and add to the broth. Stir until thickened and then add the shredded beef back to the pot.
- Put po’ boy together with French bread, mayonnaise, lettuce, tomato and beef and enjoy!
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