Wendell’s French Bread Roast Beef Po-Boy Sandwiches

Step 1

In a small bowl mix together the garlic, oregano, basil, thyme, salt and pepper. Rub mixture over the roast. Make sure that all areas are covered. Place roast in a plastic bag that can be closed.

Step 2

Add Onion slices, one cup of the beef broth, the wine, and the sater. Seal bag and refrigerate for 4 hours or overnight. Place all ingredients from the bag, along with the other cup of beef broth in a slow cooker. Turn cooker to low and cook for 7 to 8 hours. Remove Roast from slow cooker, drain well, and place in a lidded container or wrap in Aluminum foil. Refrigerate for several hours. Remove Onion slices, strain the liquid, reserve it, and refrigerate for several hours or overnight in a lidded container.

Step 3

Remove the Beef and Au Jus from the refrigerator after they have been cooled. Place the Au Jus in a sauce pan and heat it over very low heat. While the Au Jus is heating slice the Beef very thin. If you have a meat slicer this will help. If not do the best you can with a very sharp knife. After the beef is sliced shred or crumble it into a crock pot.

Step 4

In a deep stork pot or Dutch oven make a medium dark roux using 1/3 Cup of all-purpose Flour and 1/4 Cup of Oil. The roux should be about the color of Peanut Butter. Stir 3/4 cup of the Au Jus into the roux, making a thick gravy. If the gravy seems too thick add more Au Jus a Tablespoon or two at a time to where the gravy is a little thinner, but not so thin that it is runny. Remember, you can always add a little more Au Jus to thin the gravy, but can never take any of the Au Jus out of the gravy if it it’s too thin.

Step 5

Add the gravy a quarter of a cup at a time to the Roast Beef. Stir each time to make sure the Beef is covered with the gravy. Add enough Gravy until the beef is very moist, but not to where the beef will run.

Step 6

Make sandwiches using French Bread of sub rolls. Top sandwiches with shredded lettuce, tomatoes, and/or any other favorite toppings.