EMERIL LAGASSE'S SLOW-COOKER MINI BEEF PO'-BOYS

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Emeril Lagasse's Super Bowl Slow-Cooker Mini Beef Po'Boys Bring a 'Taste of New Orleans into Your Living Room'

"The rolls are the perfect vehicle for meltingly tender, rich and garlicky roast beef," says the celebrity chef

By Sabrina Weiss  Published on February 5, 2025 05:20PM EST

 

Your Super Bowl party main dish is handled thanks to Emeril Lagasse.

 

"These mini po'boys will be like bringing a taste of New Orleans into your living room!" says the celebrity chef of NOLA, which is hosting the big game on Feb. 9. "The rolls are the perfect vehicle for meltingly tender, rich and garlicky roast beef."

 

The easy recipe is great for Super Bowl — which will see the Kansas City Chiefs face the Philadelphia Eagles — "because the roast can be cooked up several days in advance and warmed on game day," says Lagasse, who recently opened 34 Restaurant & Bar, a new Portuguese hot spot in New Orleans, with his son, E.J.

 

"You can keep the meat warm in your slow cooker, allowing guests to assemble their sandwiches whenever they like, leaving you free to enjoy the game," he adds.

 

Just make sure guests know they need to spoon some of the drippings onto the bread "for the ultimate napkin-necessitating experience."

 

"When selecting a chuck roast, look for one that is well-marbled but not overly fatty. The marbling ensures a tender texture," says Lagasse. "Also, if you’re short on time while slow-cooking the roast, you can pull it into smaller sections as it cooks. This will help cut down on the overall cook time."

 

Emeril Lagasse’s Slow-Cooker Mini Beef Po'Boys

 

1 (4 lb.) boneless beef chuck roast, trimmed

 

8 to 10 medium garlic cloves, peeled

 

1 (1 oz.) envelope au jus gravy mix

 

1 (1 oz.) envelope ranch seasoning mix

 

8 jarred pepperoncini salad peppers (from 1 [16 oz.] jar), stems removed and sliced, plus 2 Tbsp. liquid from jar

 

4 Tbsp. unsalted butter, cut into pieces

 

12 mini po’boy rolls or mini hoagie rolls, split lengthwise and warmed

 

6- to 8-oz. pepper jack cheese slices or other mild melting cheese (such as provolone or Swiss cheese)

 

Mayonnaise, shredded iceberg lettuce and thinly sliced tomatoes (optional)

 

1. Cut deep slits all over roast for garlic cloves using the tip of a paring knife; insert cloves deep into roast. (If cloves are very large, cut them in half lengthwise.)

 

2. Place roast in a 6-quart slow cooker; sprinkle with au jus gravy mix and ranch seasoning. Add pepperoncini peppers and liquid from jar; scatter butter pieces over top of roast. Cover and cook on low until roast is falling-apart tender, about 8 hours. (Cooking time will vary slightly depending on how thick your roast is and how much fat/marbling it has. Leaner roasts tend to take longer to cook.)

 

3. Using two forks, pull roast into shreds, and, if necessary, discard any large chunks of fat. Keep meat in slow cooker on warm setting until ready to serve. (Meat will soak up some juices as it stands in warm gravy.)

 

4. Allow guests to make their own sandwiches by spooning meat and drippings onto rolls and topping them with a cheese slice. Serve with mayonnaise, lettuce and tomatoes, if desired.

 

Makes: 12

Active: 15 minutes

Total: 8 hours, 15 minutes