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Roast Beef Po' Boys

A sandwich of sliced roast beef served on New Orleans-style French bread with a tomato-based sauce.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Roast Beef Po' Boys

Time1 hour

Ingredients

Directions

Cook the roast

  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. Reserve 3 cups of the broth.

  6. Cool slightly.

  7. Chill the reserved broth and roast in refrigerator for 4 hours.

  8. Cut the chilled roast into 1 inch thick slices and skim fat from broth.

Make the gravy

  1. Heat oil in large pan over medium heat.

  2. Stir in the flour.

  3. Cook for 2 minutes, stirring constantly.

  4. Add the green onions, celery, parsley, tomatoes, and brown sugar.

  5. Reduce heat.

  6. Simmer for 10 minutes, stirring frequently.

  7. Add the Tabasco, Worcestershire, minced garlic, and minced onion.

  8. Mix well.

  9. Bring to a rapid simmer.

  10. Simmer for 1 hour, stirring occasionally.

Finish and serve

  1. Add the reserved beef.

  2. Mix gently.

  3. Cook just until heated through.

  4. Serve with New Orleans-style French bread baguettes.

Nutrition, whole recipe (rough)

965Calories
43 gProtein
30 gFat
127 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Celery1 stalk (40g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef rump roast
Provides the meat that becomes tender during long gentle simmering.
Flour
Cooked in oil to form a roux that thickens the gravy.
Tomato paste
Adds concentrated tomato flavour, colour and body to the gravy.
Vegetable oil
Carries heat and forms the base of the roux with flour.
Onions
Add savoury sweetness and aromatic depth to the broth and gravy.

The step that matters

Cooking the roux. Flour cooked in hot oil must be stirred constantly; if it scorches it turns bitter and dark, and if undercooked it leaves a raw floury taste and weak thickening.

Swap the onion

How well each one fits the dish's main ingredients (beef, pepper, flour, celery, parsley, garlic, tomato):

  1. Carrotfits better
  2. Okrafits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against beef, pepper, flour, celery, parsley, garlic, tomato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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