Italian Beef Po’ Boys

The beef slow cooks overnight in Italian dressing and Au Jus seasoning packets, a little salt and pepper and water.  The next morning, just shred the beef, defat the juices/gravy, put the beef back in the juices and you’re all set to go.

I like Italian beef on French bread cut and split into rolls, crusty with a light and airy crumb, not the dense baguette type of bread.  Soft hoagie rolls work, and so do hamburger type buns, especially for a crowd.  People can serve themselves and dress as they like.

Peppers and juices spooned over the beef is definitely the Chicago-style way, but you can also dress these hot sandwiches with shredded romaine lettuce, onion, pickles and mayo.  Yep, mayo.  In fact, I put a swipe of mayo on mine last time I made this.  So, that would be more the NOLA way of doing things ~ a hot beef po’ boy.  No right or wrong way here, however you top it is up to you!


  • 7 lbs boneless beef chuck roast
  • 2 .7-oz envelopes Good Seasons Italian dressing mix
  • 2 1-oz envelopes Au Jus gravy mix
  • 1 tbsp Lawry's seasoned salt
  • 1 tbsp freshly ground black pepper
  • 2 cups water
  • Toppings for serving, such as: hot and/or sweet peppers, provolone cheese, mayo, mustard, shredded lettuce, sliced onions, pickle slices


  1. Cut beef into large chunks, trimming away any large pieces of fat.  Place in a slow cooker.
  2. In a bowl, whisk together seasoning packets, seasoned salt, black pepper and water.
  3. Pour liquid mixture over beef and toss gently to combine.  Cook on low setting overnight (for 8-10 hours).
  4. ............................

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