Braised Beef Debris Po' Boy with Spicy Creole Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Slow-braised shredded beef simmered in a rich, spicy Creole gravy, piled high on a toasted French roll for a hearty, soul-satisfying sandwich. This louisiana creole-inspired beef ready in about 215 minutes pairs beef chuck roast, vegetable oil, large yellow onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 2 tbsp vegetable oil
• 1 large yellow onion, sliced
• 1 medium green bell pepper, diced
• 2 stalks celery stalk, diced
• 4 cloves minced garlic
• 3 tbsp tomato paste
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp Creole seasoning
• 1 tsp cayenne pepper
• 2 tbsp all-purpose flour
• 4 French bread rolls
• 1/2 cup pickles, sliced
• 1/4 cup mayonnaise
• 1 tbsp hot sauce
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 325°F (163°C). Heat 2 tbsp vegetable oil in a heavy Dutch oven over medium-high heat; brown 2 lbs beef chuck roast on all sides, about 4 minutes per side.
2. Step 2: Remove beef and set aside; in the same pot, add 1 large sliced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks, sautéing for 5 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves and 3 tbsp tomato paste; cook for 2 minutes until fragrant and slightly caramelized.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over vegetables, stir constantly for 1 minute to form a roux.
5. Step 5: Slowly add 2 cups beef broth, whisking to prevent lumps; add 1 tbsp Worcestershire sauce, 2 tbsp Creole seasoning, 1 tsp cayenne pepper, and season with salt and black pepper.
6. Step 6: Return beef to pot, cover with lid and transfer to oven; braise for 3 hours or until beef is fork-tender and shreds easily.
7. Step 7: Remove beef and shred finely with two forks; return shredded meat to pot and simmer on stovetop for 15 minutes until gravy thickens and coats the beef.
8. Step 8: Toast 4 French bread rolls; mix 1/4 cup mayonnaise with 1 tbsp hot sauce and spread on rolls.
9. Step 9: Pile warm beef debris generously inside rolls, top with 1/2 cup sliced pickles, and serve immediately for a comforting New Orleans-style po' boy.