New Orleans Style Roast Beef Po'Boy with awesome Debris Gravy

Step 1

Cut slits into the roast, about every 3 inches or so, but do not pierceall the way to the bottom. Place garlic slices into the slits.

Step 2

Season Roast all sides with the Salt, Black Pepper, and Cayenne taste.Some folks like a lot of Cayenne, some folks don't.

Step 3

Heat the fat or oil (fat has more flavor, but oil will work also.) in aDutch Oven that has a pretty heavy bottom over high heat. Once the oilstarts to smoke, carefully add the Roast with the side that you cut theslits in down in the pan.

Step 4

Brown the roast very well on all sides, but watch carefully so it doesnot burn. Transfer to a plate.Drain off all but 1 Tbsp of the fat or oilin the pan, add the onions. Only cook the onions until they are almostbrown, being careful to not burn. Put the roast back in the pan, then addall the stocks.

Step 5

If needed, add enough water to bring the liquid to about 3/4 of the wayover the top of the roast. Add all the rest of the ingredients. Bring it allto a boil, then lower to simmer. Put a lid on it, and slow simmer for about3-4 hours or until the meat the meat starts falling apart. You can reallytell by looking at it.

Step 6

Make sure to cut the meat into very tiny slices, as well as you can. Itwill most likely fall apart, but that is the good stuff, which is thedebris. Add all of this to the cooking liquid after skimming off the fatfrom the surface. Place the carved meat with a little bit of liquid on awarm plate, and cover it tightly with plastic wrap.

Step 7

Bring the gravy to a full boil and then slowly reduce it until it yousee that it coats the back of a spoon. Season to taste with salt and pepper.

Step 8

Cut the bread 3/4 of the way through, do not cut all the way through, asthis makes it easier for handling it!

Step 9

Generously spread the Mayonnaise on the inside of the upper and lowerhalves of the bread.

Step 10

Place about a cup of Shredded Lettuce on the bottom half. Add tomatoesif desired.

Step 11

Cover the tomatoes with as much of the beef as you can. Then slather itwith the Gravy.