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Cajun Cooking

Cajun Roast Beef Po’ Boy Sandwich Recipe

November 1, 2025

Cajun Roast Beef Po’ Boys

Prep Time: 25 mins

Cook Time: 3 hrs

Total Time: 3 hrs 25 mins

Servings: 6

Ingredients

  • 2 ½ pounds beef chuck roast
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter

For the Sandwiches:

  • 6 French bread rolls or po’ boy loaves, split lengthwise
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 cups shredded lettuce
  • 2 tomatoes, sliced
  • 1 cup dill pickle slices
  • ½ cup thinly sliced onions
  • Brown gravy from roast beef

Directions

  1. Season the Roast:
    Pat the beef chuck roast dry with paper towels. Rub with Cajun seasoning, salt, and black pepper on all sides.
  2. Sear the Beef:
    Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove the roast and set aside.
  3. Sauté Aromatics:
    Add sliced onions and garlic to the same pot. Cook until softened and fragrant, about 5 minutes.
  4. Add Liquids and Simmer:
    Pour in beef broth, Worcestershire sauce, and hot sauce. Scrape any browned bits from the bottom of the pot. Return the roast to the pot, cover, and reduce heat to low. Simmer for 2½ to 3 hours, or until the beef is very tender and can be easily shredded.
  5. Make the Gravy:
    Remove the roast and shred it with two forks. In a small saucepan, melt butter over medium heat and whisk in flour to make a roux. Cook for 1–2 minutes, then slowly whisk in 2 cups of the beef cooking liquid. Stir until thickened into a rich brown gravy.
  6. Assemble the Sandwiches:
    Spread mayonnaise and mustard on the inside of each roll. Layer with shredded lettuce, tomato slices, pickles, and onions. Add a generous portion of shredded beef and spoon warm brown gravy over the top.
  7. Serve:
    Press sandwiches slightly to help soak up the gravy. Serve warm with extra gravy on the side for dipping.

Chef’s Tip:

For authentic New Orleans flavor, use Leidenheimer-style French bread—crispy on the outside and fluffy inside. Serve with Zapp’s potato chips or coleslaw for a true Louisiana experience.