Sloppy Roast Beef Po' Boy Recipe

Name: Sloppy Roast Beef Po' Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds beef eye of round roast; 5 cloves garlic, peeled and left whole; Salt and freshly ground black pepper; 1 tablespoon vegetable oil; 2 cups hot water; 2 bay leaves; 1/2 bell pepper; 2 tablespoons all-purpose flour; 1 loaf crusty French bread; Mayonnaise, for serving; Shredded iceberg lettuce, for serving; Sliced tomatoes, for serving; Sliced dill pickles, for serving

Servings: persons

2 1/2 pounds beef eye of round roast
5 cloves garlic, peeled and left whole
Salt and freshly ground black pepper
1 tablespoon vegetable oil
2 cups hot water
2 bay leaves
1/2 bell pepper
2 tablespoons all-purpose flour
1 loaf crusty French bread
Mayonnaise, for serving
Shredded iceberg lettuce, for serving
Sliced tomatoes, for serving
Sliced dill pickles, for serving

1
Cut 5 slits in the roast and stuff with the garlic cloves.
2
Sprinkle with salt and pepper.
3
Heat a Dutch oven over medium-high heat and add the oil.
4
Sear the roast on all sides until a rich brown color.
5
Add the hot water, bay leaves and bell pepper and bring to a boil.
6
Cover, reduce the heat and simmer until the roast is very tender, about 3 hours.
7
During cooking, you want to make sure you keep the level of liquid that you started with.
8
You may have to add up to another 1 1/2 cups water.
9
Do not let the liquid cook out.
10
Transfer the roast to a cutting board to rest.
11
Discard the bay leaves and bell pepper from the pot.
12
Sprinkle in the flour and cook, whisking, until thickened.
13
You may need to add more flour until you reach the desired thickness of gravy.
14
Be careful not to add too much, since it will thicken faster than you may expect.
15
Season with salt and pepper.
16
Slice the bread down the center and warm slightly in the oven.
17
Thinly slice the roast.
18
Spoon the gravy over the cut sides of the bread and spread with some mayonnaise.
19
Load the bottom half with sliced beef and top with lettuce, tomatoes and pickles.
20
Cover with the top half of the bread.
21
Cut into 6 pieces and wrap with butcher paper or parchment paper.
22
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
23
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 pounds beef eye of round roast, 5 cloves garlic, peeled and left whole, Salt and freshly ground black pepper, 1 tablespoon vegetable oil, and more.

Yes, Sloppy Roast Beef Po' Boy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sloppy Roast Beef Po' Boy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions