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Slow Cooker New Orleans Roast Beef Po' Boy

Get a taste of the Big Easy with this slow cooker New Orleans Roast Beef Po' Boy. Slow cooked until achingly tender, swimming in its own rich juices and full of garlicky flavour. This is a sandwich that’s worth the wait.

New Orleans Po Boy Sandwich 2


1kg topside of beef
Salt and freshly ground black pepper
1 onion, roughly chopped
100ml dry red wine
1 pint of beef or chicken stock
5 garlic cloves, minced
2 tsp Worcestershire sauce
4 tbsp unsalted butter
3 tbsp plain flour

To serve
Large baguette
Shredded lettuce
A couple of handfuls of cress



  1. Generously season the meat with salt and pepper
  2. Over a medium-high heat, add a tablespoon of unsalted butter and sear the beef until it’s a nice brown on all sides; place into your slow cooker
  3. Reduce hob heat to medium add the onions; cook for around 5 minutes until translucent
  4. Pour in the wine and reduce by half, stirring gently
  5. Transfer the wine mixture to the bowl of the slow cooker
  6. Add the stock, garlic and Worcestershire sauce to the slow cooker. Cook on low for 7 hours or high for 4 hours
  7. When ready, take the meat from the slow cooker and shred with a couple of forks; leave to one side
  8. Melt the rest of the butter in a large pan, add the flour and stir continuously until it appears amber in colour
  9. Pour the liquid from the slow cooker into the pan, mix and bring to the boil. Reduce heat to simmer and cook the gravy until thickened – this should take 10 – 15 minutes
  10. Stir the shredded beef into the gravy
  11. To serve: slather the baguette in mayonnaise, top with a hearty portion of beef and gravy, and garnish with shredded lettuce or handfuls of cress


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