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smoked roast beef po boy sandwich
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Smoked Roast Beef Po' Boy Sandwiches

What happens when you make a smoked beef chuck roast and you finish it in the slow cooker with an easy gravy sauce? You've got all the fixin's for these delicious smoked roast beef po' boy sandwiches!
Prep Time10 minutes
Cook Time9 hours
Total Time9 hours 10 minutes
Course: Main Course
Keyword: new orleans style beef po boy, roast beef po boy, roast beef po boy recipe, roast beef po boy sandwich, smoked beef chuck roast, smoked roast beef po boy
Servings: 4 people
Author: Neal

Ingredients

  • 2 ½ pound beef chuck roast
  • fresh cracked black pepper
  • all-purpose seasoning like salt, pepper, garlic blend
  • 1 medium onion sliced
  • 4 cloves garlic peeled
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 packet Lipton onion soup mix dry mix only
  • 1/2 tablespoon Cajun seasoning
  • 2 tablespoons cornstarch
  • 2 sub rolls
  • mayonnaise
  • shredded lettuce, sliced tomatoes, dill pickles or your favorite sandwich toppings

Instructions

  • Start the smoker, pellet grill, or charcoal grill and get it set at 300 degrees F.
  • Season all sides of the beef chuck roast with a moderate amount of black pepper and seasoning of your choice. Place the seasoned roast on the smoker or grill and smoke for about 3 hours at 300 degrees F.
  • When meat is almost done smoking, add garlic cloves, sliced onions, beef broth, Worcestershire sauce, Cajun seasoning, and one pouch of onion soup mix to a 6 quart slow cooker. Stir together.
  • Transfer the smoked beef chuck roast to the slow cooker, on top of the beef broth and onion mixture. Place the lid on the slow cooker and cook the beef on high for about 6 hours, or until fork tender.
  • When chuck roast is fork tender, remove it from the slow cooker leaving the sauce in the slow cooker, and shred the meat. Transfer shredded meat to a separate bowl.
  • Make a cornstarch slurry by combining 2 tablespoons of cornstarch and 2 tablespoons of cold water to a small bowl and mix to combine. Slowly mix the slurry in to the warm leftover sauce in the slow cooker to thicken it to a loose gravy consistency. You may not need to add the full amount of slurry. Thicken the gravy sauce to your desired consistency.
  • Add about 1/2 cup of gravy at a time to the shredded roast beef and stir. Continue to add gravy until the roast beef is done to your liking. We added about 1 ½ - 2 cups total of gravy.
  • Warm the sub rolls or soft French bread in the oven, then slice the bread about ¾ of the way through. Add a generous amount of mayonnaise to the warm bread. Pile on the smoked beef chuck roast. Top with shredded lettuce, tomato, and other po' boy sandwich toppings of your choice. Serve warm.

Notes

  • To season the chuck roast before smoking it, I used the Pit Boss Chicago BBQ Rub and freshly cracked black pepper.  Don't over-season the roast and be sure that the seasoning you select is not too salty.