Parasol'S Roast Beef Po' Boy Sandwich

• 2 lbs beef, chuck roast, bottom round, whatever
• 1/2 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 teaspoon fresh ground black pepper
• 1 tablespoon kosher salt
• 1/4 cup vegetable oil
• 1 teaspoon Kitchen Bouquet
• 4 cups beef broth, reserved from boiling the beef
• 2 cups shredded lettuce (must be shredded)
• sliced tomatoes
• mayonnaise
• creole mustard
• dill pickle, sliced
• 1 loaf French bread, cut in half lengthwise and then halved to make 2 sandwiches

1. 1. Trim the beef of any excess fat and cut into large chunks. Place the beef into a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 1 hour or so. Remove the meat and place it into the fridge, reserving the broth.
2. 2. In a separate pot, bring 4 cups of the broth to a boil. Whisk in the flour a little bit at a time until well blended and no lumps remain. Next whisk in the garlic powder, salt, pepper, oil and Kitchen Bouquet until well blended. Reduce heat to a simmer and cook the gravy for about 20 minutes. Add more salt, and pepper if necessary.
3. 3. Preheat the oven to 350u0b0F Slice the cold beef into very very thin slices and against the grain if you can. Place the beef slices in a baking pan and cover with the gravy. Cook for 30 to 45 minutes or until the beef is so tender it just falls apart. Keep the oven on.
4. 4. To make the Po' Boys, line both side of the bread with mayonnaise and Creole mustard. Then pile on the beef / gravy mixture, then the lettuce, then the tomatoes (maybe a little salt and pepper) Flip the top piece of the bread on and put the whole thing into the oven for just a couple of minutes or until the bread is a bit crispy and toasty.

beef, allpurpose, garlic, fresh ground black pepper, kosher salt, vegetable oil, kitchen, beef broth, shredded lettuce, tomatoes, mayonnaise, creole mustard, dill pickle, bread

Taken from www.food.com/recipe/parasols-roast-beef-po-boy-sandwich-455657 (may not work)