Roast Beef Po-Boys


What’s better than vast amounts of delicious, juicy, seasoned meat? Putting said meat on a sandwich with pickles, spicy mustard, and cabbage. With a recipe like this, sandwiches are definitely dinner food – but you may want a fork and knife. The roast beef is so tender that it falls apart, and no amount of creative eating techniques will restrain the wonderful, messy potential. True aficionados may want to go the extra step towards authenticity and wrap these sandwiches in paper before serving.


  • 4-5 pounds eye of round or other lean cut of beef
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 teaspoons celery seed
  • 2 teaspoons crushed red pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • French bread
  • Pickles
  • Mayonnaise
  • Creole mustard
  • Sliced cabbage



Place the meat, parsley, thyme, oregano, celery seed, red pepper, onion powder, and garlic powder in a slow cooker, and add water to reach halfway up the slow cooker.

Cook on high for 6 hours.

Remove meat, slice thin, and build sandwiches on French bread with meat, pickles, mayonnaise, mustard, and cabbage.


Serves 4-6.

Click here for a print-friendly version.


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