Magically Delicious Roast Beef Po-boys

Instructions

1. 1

   Season your roast with salt and pepper. You can also use meat tenderizer, a type of season all, onion and garlic powder, or whatever seasonings you like. Once the seasonings are rubbed in well, roll the roast in flour. Heat about ½ inch of oil in a large pot, then brown the roast on all sides. When the roast is very well browned, add enough water to the pot to just cover the meat. Add a coupleof beef bouillon cubes. Add salt, pepper, and other favorite seasonings to the water, then cover, lower the fire and simmer for a couple of hours. After 2 hours, remove the roast and place it on a cutting board to cool some. Next slice and cut the roast up into thin bite-size pieces. Return meat to liquid in pot, stir in a couple of packs of brown gray mix—can be the kind that comes with onion bits or mushrooms. Let the mixture and the meat simmer for another hour on low, stirring occasionally to make sure the gravy doesn’t stick to the bottom of the pot. To serve, slice off a piece of French bread about 5 inches long. Slice it in half, so you have a top and bottom for your sandwich. Spoon meat and gravy over the bottom slice, then place sliced lettuce and tomatoes on top of the roast. Take the top piece of French bread and coat it with plenty of mayonnaise, then place it on top of the lettuce and tomatoes. Now you have a real southern dressed roast beef po-boy. (Note. All good roast beef po-boys are really messy, so plenty of paper towels should be at hand.)