Tonight, we are having Roast Beef PoBoys. The finger-lickin’, juice running down your arm, sloppy kind. Dressed.
We slow cook a Rump Roast all day, then shred it up for the sandwiches. Add french bread = Delicious.
I was shocked to hear that a friend here in TX had never tasted a Roast Beef PoBoy. She had never had slow cooked Roast Beef period (other than that stuff they slice in the deli). Is this common? She tried to tell me the only reason I have been introduced to this beautiful sandwich is because I grew up in Louisiana. No way!
I had to differ with her, but thought I may be the one who was wrong. Am I? Do non-Louisiana residents eat Roast Beef PoBoys (or sandwiches)? Tell me it isn’t so!
photo credits: www.nolacusine.com*
*I do not use the recipe in this site, nor have I ever tried it. I searched for a picture, and this one made my mouth water. If you want to know how I make it, basically just season the roast, then add a little water and cover. I cook it for about 4 hours on med-low, if not longer. When it’s done, it will fall apart.