Celebrity chef Emeril Lagasse shares his recipe for slow-cooker mini beef po’boys, perfect for your Super Bowl party. These flavorful sandwiches bring the taste of New Orleans right to your living room, featuring tender, rich, and garlicky roast beef nestled in warm po’boy rolls. This recipe is ideal for game day because the roast can be prepared several days in advance and warmed up when needed, leaving you free to enjoy the game with your guests.
Lagasse, who recently opened 34 Restaurant & Bar, a Portuguese hotspot in New Orleans, with his son, E.J., recommends using a well-marbled chuck roast for optimal tenderness. He also suggests pulling the roast into smaller sections during the slow-cooking process to reduce the overall cooking time. The key to an authentic po’boy experience, Lagasse emphasizes, is to generously spoon the flavorful drippings onto the bread.
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This recipe is not only delicious but also incredibly convenient. The slow cooker does most of the work, allowing you to focus on hosting and enjoying the Super Bowl festivities. Guests can even assemble their own sandwiches, making it a truly interactive and enjoyable meal.
Emeril Lagasse’s Slow-Cooker Mini Beef Po’Boys Recipe
This recipe yields 12 servings, requires 15 minutes of active preparation time, and has a total cooking time of approximately 8 hours and 15 minutes.
Ingredients:
- 1 (4 lb.) boneless beef chuck roast, trimmed
- 8 to 10 medium garlic cloves, peeled
- 1 (1 oz.) envelope au jus gravy mix
- 1 (1 oz.) envelope ranch seasoning mix
- 8 jarred pepperoncini salad peppers (from 1 [16 oz.] jar), stems removed and sliced, plus 2 Tbsp. liquid from jar
- 4 Tbsp. unsalted butter, cut into pieces
- 12 mini po’boy rolls or mini hoagie rolls, split lengthwise and warmed
- 6- to 8-oz. pepper jack cheese slices or other mild melting cheese (such as provolone or Swiss cheese)
- Mayonnaise, shredded iceberg lettuce, and thinly sliced tomatoes (optional)
Instructions:
Prepare the Roast: Using a paring knife, create deep slits all over the roast and insert the peeled garlic cloves deep into the cuts. If the garlic cloves are large, cut them in half lengthwise before inserting.
Slow Cook the Roast: Place the prepared roast in a 6-quart slow cooker. Sprinkle the au jus gravy mix and ranch seasoning over the roast. Add the sliced pepperoncini peppers and 2 tablespoons of liquid from the jar. Scatter the butter pieces over the top of the roast. Cover the slow cooker and cook on low for about 8 hours, or until the roast is falling-apart tender. The cooking time may vary depending on the thickness and marbling of the roast.
Shred the Beef: Once the roast is cooked, use two forks to pull it into shreds. Discard any large chunks of fat. Keep the shredded meat in the slow cooker on the warm setting until ready to serve. The meat will absorb some of the flavorful juices while it remains in the warm gravy.
Assemble the Po’Boys: Allow your guests to build their own mini po’boys by spooning the shredded beef and drippings onto the warmed po’boy rolls. Top with a slice of pepper jack cheese (or preferred cheese). Add mayonnaise, lettuce, and tomatoes as desired.
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Enjoy these delicious and easy-to-make mini beef po’boys for your Super Bowl gathering! They are sure to be a crowd-pleaser. This recipe provides a taste of New Orleans that perfectly complements the excitement of the big game.
