• 4 lb. grass-fed bottom round beef roast
• 1 cup gluten-free flour mix, such as King Author
• 1/4 cup garlic powder
• 2 tbsp. sea salt
• 1 tbsp. black or white pepper
• 1/2 cup organic extra virgin olive oil
• 1 tbsp. Kitchen Bouquet or other browning sauce*
• 4 cups reserved beef stock
• Lettuce, tomatoes and mayo
• Udi gluten free baguettes
* Substitute 1 tbsp. coconut aminos and 1 tbsp. Red Boat fish sauce
• 8, 10 or 12 qt. stock pot; 10 qt. pressure cooker; or 6-8 qt. Instant Pot
• Large and small measuring cups and spoons
• Sturdy wire whisk
• 9″ x 12″ x 2.5″ Aluminum disposable pan
• Chef’s knife to slice the beef, or meat slicer if you have one
• Heavy duty aluminum foil
• Serrated bread knife
• Lot’s of napkins or paper towels – it’s really sloppy!
Cook the Beef
Good news! This recipe uses one of the more economical beef roast cuts – a bottom round roast. To cook, the beef is basically simmered in unsalted water in a large covered stock pot until done, which usually takes about 2 hours. Nothing fancy about that. To speed up the process, we cut our roast into several large hunks and pressure cooked the pieces in three quarts of unsalted water at high pressure in our Fissler 10 qt. pressure cooker for one hour. A six to eight quart capacity Instant Pot would be a great choice, too. Remember to resist the urge to add salt to the beef or water initially – the salt comes later. After cooking, remove the roast from the water and set aside to rest. If you want, place the roast in the refrigerator for several hours or even overnight. The cooler the roast, the easier it is to slice. Keep the pot and the water (now beef stock) warm at low heat to make the gravy.
Return 2 quarts of the water (now beef stock) in the pot in which the beef was simmered to medium high. (Note, the ingredient measurements in this recipe is totally scalable depending on how large a roast is employed and how much gravy is desired.) Combine the flour, garlic powder, salt and pepper in a large bowl. Then, stir in the olive oil and Kitchen Bouquet. You can substitute any other browning sauce, Even coconut aminos and fish sauce should work well. Next, whisk in this gravy base into the beef stock stirring constantly until well blended. The gravy should thicken considerably and begin to take on the flavor that foreshadows real roast beef and gravy. Remember, if the gravy is too thick, add some of the reserved stock. If too thin, let it reduce. Cook the gravy about 20 minutes at medium low stirring occasionally to keep it smooth and evenly brown.
Finish the Beef and Gravy
Now it’s time to finish the roast beef in the gravy. Preheat the oven to 350 degrees. While the oven is heating, slice or chop the roast beef as you like. Spread the roast beef in the aluminum baking pan, and smother with the gravy. Cover the beef and gravy with aluminum foil and bake for 1 hour to fully infuse the beef with the gravy flavor.
Make the Sandwich
This is the hard part – not diving face-first into the roast beef and gravy! Toast the Udi gluten-free baguettes and slice lengthwise to create a bun. Load the bottom bun with roast beef and smother in gravy. Dress the top bun with ample homemade mayo, then lettuce and tomato. Enjoy open-faced or put it together sandwich style. Beware of the gravy flow!
Tribute to Parasol’s
This New Orleans restaurant is the home of the world famous Roast Beef Po’ Boy.
Roast Beef Po' Boy
Enjoy a New Orleans style roast beef Po’ Boy sandwich smothered with gravy on a gluten-free baggett with homemade mayo and organic lettuce and tomatoes.
- 4 lb. grass-fed bottom round beef roast
- 1 cup gluten-free flour mix (King Arthur is a good choice)
- 1/4 cup garlic powder
- 2 tbsp. sea salt
- 1 tbsp. ground black or white pepper
- 1/2 cup organic California extra virgin olive oil
- 1 tbsp. Kitchen Bouquet or other browning sauce (fish sauce or coconut aminos will work)
- 4 cups reserved beef stock
- 1 head organic iceberg lettuce
- 4 sliced organic ripe tomatoes
- 1 cup mayo
- 8 baguettes Udi gluten-free (sliced in halves lengthwise)
- 1 8 to 12 quart stock pot, pressure cooker or Instant Pot
- Msc. measuring spoons and cups
- 1 sturdy wire whisk
- 1 9" x 12" x 2.5" aluminum foil disposable baking pan
- 1 12 in. chef's knife (or meat slicer if you have one)
- 1 large sheet heavy duty aluminum foil
- 1 12" serrated bread knife
- 1 roll paper towels (It's messy!!!)
Cook the Beef
Bring 3 quarts of unsalted water to boil in large stock pot (we used our Fissler pressure cooker) and add the beef chunks, and reduce to a medium simmer for 2 hours in covered stock pot (1 hour in our pressure cooker).
When done, remove roast from the stock and place in refrigerator or freezer to cool down to facilitate easy slicing. Reserve the stock for the gravy, and if you are going to make the gravy right away, keep the stock warm on low heat.
In a large bowl, combine the flour, garlic powder, salt and pepper.
To the flour mixture, stir in the olive oil and Kitchen Bouquet or other browning agent. Fish sauce and coconut aminos will do.
Return 2 quarts of the reserved beef stock to a boil.
Whisk the gravy base into the beef stock until smooth and reduce to medium low cooking for another 20 minutes while stirring occasionally to maintain smoothness.
Finish the Beef and Gravy
Preheat oven to 350 F
Slice or chop the beef as you desire and spread into aluminum baking pan.
Pour the gravy over the sliced beef until the beef is completely submerged.
Cover the beef and gravy with the sheet of aluminum foil and bake for at least one hour to fully infuse the beef with the gravy.
Make a Po' Boy Sandwich
Toast the sliced baguettes to your taste.
Dress both sides of the toasted baguette bun with mayo, then cover one side with the beef and gravy and the other with lettuce and tomato.