Roast-Beef Po'Boys
Recipe from Taste of the South

Roast-Beef Po'Boys

by 1  person

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Servings: 12
Prep Time: 20 mins
Total Time: 10 hrs 20 mins
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  • 1  3 - 4  pound 
    beef chuck roast
  • 1  2  ounce 
    packet onion soup mix
  • 1   tablespoon 
    ground black pepper
  • 1  10 1/2 ounce can 
    beef consomme
  • 1  10 1/2 ounce can 
    beef broth
  • 1   cup 
    red wine
  • 6   
    hoagie rolls
  • 4   cups 
    shredded lettuce
  • 2   
    tomatoes, sliced
Place roast in a slow cooker. Sprinkle soup mix and pepper over roast. Add consomme, broth, and wine.
Cover and cook on lowest setting for 10 hours. Remove roast from slow cooker, reserving broth. Let cool. Shred roast into bite-size pieces. Skim fat from reserved broth.* (*Roast may be made ahead to this point and frozen with juices. Reheat before continuing.)
Preheat oven to 400 degrees F. Place hoagie rolls on a baking sheet and toast for 6 minutes, or until golden brown. Dip the cut side of each hoagie roll lightly into warm beef broth.
Place 1-1/2 cups meat on each sandwich. Top with 3/4 cup shredded lettuce and tomato slices. Cut each sandwich in half on the diagonal.
Serve immediately.
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