Roast Beef Po' Boys

Contributed by Catsrecipes Y-Group
 * Source: River Road Recipes IV
 * Serves 8

Ingredients

 * 1 beef rump roast (6 lbs)
 * 4 large onions, cut into quarters
 * salt and pepper to taste
 * ½ cup vegetable oil
 * ¼ cup flour
 * 2 bunches green onions, chopped
 * 1 bunch celery, trimmed and chopped
 * ½ cup chopped fresh parsley
 * 3 garlic cloves, crushed or smashed
 * 2 cans tomato paste, 6 oz each
 * 1 can whole tomatoes (16 oz)
 * 1 tbsp dark brown sugar
 * 2 tbsp Tabasco sauce
 * 2 tbsp Worcestershire sauce
 * 1 tsp minced garlic
 * 1 tsp minced onion

Directions

 * 1) Combine the roast and onion quarters with enough water to cover in a large stockpot.
 * 2) Season liberally with salt and pepper.
 * 3) Bring to a boil; reduce heat.
 * 4) Cook for 1 hour.
 * 5) Drain.
 * 6) Reserve 3 cups of the broth.
 * 7) Cool slightly.
 * 8) Chill the reserved broth and roast in refrigerator for 4 hours.
 * 9) Cut the chilled roast into 1 inch thick slices and skim fat from broth.
 * 10) Heat oil in large pan over medium heat and stir in the flour.
 * 11) Cook for 2 minutes, stirring constantly.
 * 12) Add the green onions, celery, parsley and tomatoes and brown sugar; reduce heat.
 * 13) Simmer for 10 minutes, stirring frequently.
 * 14) Add the Tabasco, Worcestershire, minced garlic and minced onion and mix well.
 * 15) Bring to a rapid simmer.
 * 16) Simmer for 1 hour, stirring occasionally.
 * 17) Add the reserved beef and mix gently.
 * 18) Cook just until heated through.
 * 19) Serve with New Orleans-style French bread baguettes.