Description
Slow-cooked shredded beef mixed with warm gravy and layered on soft French bread with lettuce, tomatoes, pickles and a simple spread of mayo
Ingredients
Units
Scale
- 2lb pot roast
- 2 tablespoons creole seasoning
- 1 (.87 ounce) package brown gravy mix
- 1 (15 ounce) can beef broth
- 4 tablespoons cornstarch
- French bread
- Shredded lettuce
- Tomato slices
- Sliced pickles
- Mayonnaise
Instructions
- Place the beef roast into the bottom of a slow cooker. In a bowl whisk together beef broth with creole seasoning and brown gravy mix.
- Pour the mixture over the roast. Cover and cook on low for 8 hours. Remove the roast and shred it using two forks.
- In a small bowl combine cornstarch with ¼ cup of cold water. Whisk the cornstarch mixture into the liquid in the slow cooker. Return the beef to the slow cooker.
- Cook until the gravy thickens.
- Slice the French bread in half lengthwise. Place meat on the bottom half of the bread. Spread mayonnaise onto the top half of the bread.
- Top the beef with lettuce, tomato, and pickles.
Nutrition
- Serving Size:
- Calories: 278
- Sugar: 2.1 g
- Sodium: 1225.1 mg
- Fat: 10.7 g
- Carbohydrates: 11.7 g
- Protein: 33.3 g
- Cholesterol: 100.7 mg