These Roast Beef Po-boys might just be the best way to serve up leftovers

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While Smothered Pot Roast served on its own has a time and place, my favorite part is repurposing it into an encore meal later in the week: authentic New Orleans-style debris po-boys. They’re a treat my whole family loves—a fun way to repurpose an already delicious dish that requires minimal cooking on a busy weeknight.

Servings: 6

2 loaves crispy French bread

Mayonnaise and Dijon mustard (if desired)

3 cups shredded roast beef in gravy, heated

Shredded green leaf lettuce

Sliced ripe tomato

Sliced pickles

 

1. Heat the oven to 350 degrees. Cut the French bread into 6-inch pieces, and then slice each piece down the middle.
2. Place the French bread on a baking sheet. Toast in the heated oven for 3 to 4 minutes or until just crispy.
3. Spread a little mayonnaise and Dijon mustard inside the French bread. Divide the roast beef in gravy between the prepared French bread. Top with shredded lettuce, sliced tomato and pickles to serve.

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This article was originally published in the March 2023 issue of 225 magazine.