If you can get good New Orleans style french bread, or would like to order it online
http://www.gambinos.com/shop/default.php?cPath=25
then you might as well make you some po-boys. Get you a nice chuck roast and cook it
down in a pot with some water. Oops, dredge the roast in flour, salt n pepper and pan sear
it in a heavy pot in a little oil FIRST, then add a quart of water to the pot and cover and
simmer for as many hours as you can stand. When it is done and falling apart, remove the
fatty chunks and either let cool and slice it with a slicer or electric knife or just "pull" it into
chunks and "debris" and use that.
Take a 10 inch long piece of french bread and slice it down it's length. making a top and bottom.
Briefly toast it (top and bottom closed together) in a hot oven (1-2 mins). This makes the outside
crispy and the inside delicate and airy. TOO many people do not crisp their french bread, and this
makes you have to pull on a rubber sandwich to take a bite. This does not mix well with JUICE.
SLATHER the top with Mayo, then liberally cover bottom with beef, debris and juice. salt and pepper
to taste, add lettuce and sliced tomato. Put the top on, get a buncha napkins and enjoy.
Serve with ice cold Dixie beer.

Note, if the flour you used to dredge your roast was left in the pot when you poured in the water,
the juice that the roast cooked in will be delicious, thick and juicy. It is part of the recipe.
[Reply]

Of course, you can substitute any kind of meat as the po-boy makins'.
But at some point it becomes a sandwich, lol. I HIGHLY Reccommend
fried shrimp, fried oysters, fried softshell crab and ham and cheese.
I even knew a man at Winn Dixie that ate potted meat po-boys :-)
[Reply]

And don't forget you can make a French Fry PoBoy with HOME CUT FRESH French Fries and Brown Gravy!:-)
[Reply]

French Fry Po-boy at Parasol's

Attached:

[Reply]

Is that the second time you did a commercial for the famous French Fry Poboy? :-)
I meant to add, YOU CAN substitute what some lame-o store might call "french" bread,
but it won't be the same because New Orleans french bread is really, well, french bread. BUT
do not lose all hope. IF YOU CRISP the bread properly all but the lamest bread will allow some
glimmer of what the real poboy is like. But most bread that says French bread outside of the
gulfcoast is french bread in shape only.

And once your meat is cooked, you can and should cook that gravy down uncovered to thicken
it up a bit, and throw all your trimmins back in the pot with the gravy while you do so.
[Reply]

That Gravy on that FFPB looks like it might get that sammich in under the wire.
THAT'S what you want your roast beef gravy lookin like.
[Reply]