A favorite among those who live, or visit, the New Orleans, Louisiana areas, is the “Dressed” Roast Beef Poboy (Sandwich). The term “dressed”, refers to your sandwich with mayonnaise, lettuce, tomato, and pickles. We, personally, also enjoy it with a little mustard, too. 🙂
In this recipe blog, I will share instructions with you, of how I prepare New Orleans Style Roast Beef in Gravy, with Sweet Onions and Garlic, and you can alter it, depending on the size of your roast. I had about a 2 pound roast for this, and it made about eight 6 inch sandwiches (or, in my case, I made mine into a low carb salad, so no bread).
I like to make my own roast, to eliminate processed meats, filled with MSG (monosodium glutamate), which many people are allergic to, and can cause swelling, and water retention. This recipe is also delicious to go alongside rice, pasta, mashed potatoes, or with potatoes and other veggies added to it, to make a beef soup.
Cooking a roast, on top of the stove, takes several hours, so I set my timer to check on it, every 30 minutes. As the roast cooks, I sliced it into thin pieces, adding more water as needed, for the gravy later. It’s VERY important that you SIFT the flour in HOT liquid, a little at a time, and blend it in, when adding it to the gravy, so that you don’t get any clumps. *(If you do get clumps in your gravy, don’t worry. You can remove your roast beef, and use a spoon with holes to drain out the clumps, then return your roast beef to the pot, OR, with roast beef removed, you can use your emulsion blender (remove bay leaves) to puree your gravy until smooth. If gravy too thick, add a little water, if gravy too thin, sift in a little more flour. Return your roast back to the pot).
What you will need, is based on the size of your roast. What I do, is season the roast with kosher salt, and cracked black pepper. For every 2 cups of liquid, add 1/2 teaspoon salt. So, basically, you’re seasoning both parts, the roast, then the water, which will become your gravy, later. Also, keep your pot covered.
What you will need, is listed below, but please read directions above. Every roast type is different, and thickness is different, therefore it will take more or less time to cook. My roast was tall, and tough, so to make it spoon tender, my cooking time was 4 hours, on medium heat. Once your roast has been seasoned, water added, bay leaves and garlic added, half cook your roast, sliced to finish cooking, then you can add your flour to create your gravy. After your gravy has been made, add in your sliced onions, and they will begin to soften. As your roast tenderizes, it will fall apart, so carefully mix it by moving it around, trying to keep your pieces from breaking up too much.
What you will need:
pot with lid
2 pound lean beef roast
cracked black pepper
2 bay leaves
15 cloves garlic
2 cups water (to cover about 1 to 2 inches into pan), and add liquid as needed, especially to make your gravy. Remember to check for saltiness, because it will get less salty, as water gets added. Better to add salt later, after it’s needed, than too much salt, and you can’t remove it. Try it, as it’s near the end of cooking. 🙂
all purpose flour, sifted, a little at a time, and blended, into hot liquid (about half cup)
2 sweet onions, sliced (added in towards the end of cooking)
1 to 2 tablespoons of Kitchen Bouquet – optional (it’s a browning and seasoning sauce that gives gravies, sauces, soups, and stews a deep dark brown color)
Use your judgement during your cooking of this recipe. We love it, and so do our family and friends. Enjoy!