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.