Beefy Po'Boy Bites
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Vegetable Oil12 cloves
Garlic2 tbsps
Hot Sauce (such as louisiana)1 cup
Beef Stock4 tbsps
MayonnaiseDirections:
1
Preheat the oven to 300 degrees F
2
Heat the oil in a Dutch oven over medium-high heat until almost smoking
3
Rinse the chuck roast and pat dry with paper towels
4
With a sharp knife, make 10 to 12 deep slits in the roast large enough to hold a clove of garlic
5
Insert a clove of garlic into each slit so that it is completely embedded
6
Rub the roast with a little salt and pepper, then place into the hot oil
7
Sear on all sides until brown and crusty
8
Spread the roast with the hot sauce
9
Pour the beef stock and 1 cup water into the bottom of the pot and cover with the lid
10
Transfer to the oven and cook until the roast is falling apart, 3 to 3 1/2 hours
11
Using two forks, shred the meat in the pot
12
Set aside to keep warm
13
Raise the oven temperature to 425 degrees F
14
Cut the rolls in half and spread with mayonnaise on both sides
15
Place a generous portion of the shredded meat on the bottom half of each roll
16
Set the bottoms on a baking sheet and top each with a small amount of the provolone
17
Transfer to the oven to melt the cheese, 2 to 4 minutes
18
Remove the rolls from the oven and top each with pickles, tomatoes and shredded lettuce
19
Cover with the roll tops to make sandwiches
20
Serve immediately