It won’t be long now, less than two weeks before the start of football season, college that is, SEC to be specific. The games start August 30th and I cannot wait.
I am already thinking of all the good foods I want to prepare during this upcoming season and I guess I’ve already started with this recipe today. The best part of this one is how easy it is, not to mention how darn good too. It all starts with a rump roast, the best I think for cooking beef for sandwiches and when making po-boys. Now, if you don’t know what a po-boy is or know its history, be sure to check out my Grilled Cajun Chicken Po-boys with Comeback Sauce. It is just another way to enjoy this type of sandwich.
Nothing goes better with a roast beef po-boy than au jus, ya just gotta have it for dipping that toasted French bread in to soften and soak up the wonderful flavored thin sauce. I mean, that is the reason for making it. The enhancing southern roots of brown sugar and Coca Cola adds a slight sweetened element that I think makes this po-boy one of the best tasting combinations I have experienced in a roast beef sandwich and folks I have eaten my share. Y’all try this one for sure; I know you will like it too. Enjoy!
Cola Roast Beef au Jus
makes the best darn po-boys
- 2 large yellow onion, thick sliced
- 4 to 5 pound beef rump roast
- freshly ground peppercorns
- 2 teaspoons dark brown sugar
- 2 tablespoons ketchup
- 1 -12.5 oz Coca Cola
- 2 -14.5 oz beef broth
- 2 envelopes onion soup mix
- 2 teaspoons liquid smoke
- 2 tablespoons Worcestershire
- 3 garlic toes, minced
Place sliced onions on the bottom of your slow cooker. Rub the roast with fresh ground peppercorns all over roast. Notice I removed all of the top fat from the rump roast which the butcher normally leaves on; a layer of fat is needed when roasting but not when stewing or cooking in this manner. You want to remove all of the fat and its taste from the au jus.
Combine remaining ingredients in a bowl. I usually heat the mixture in the microwave for about three or four minutes to get a jump start.
Pour cola/soup mixture over the roast.
Cover with lid and cook 8 hours on low (slow) heat.
Remove roast to a platter. Allow to cool, as long as you can stand it, and slice the meat as thin as you can.
Or you can just pull it apart if you like your po-boys debris style. Remove the onions with a slotted spoon into a bowl.
To serve, remove a little of the inside bread of either French, po-boy or hoagie style rolls. Toast to get a crust on the inside and add your favorite condiments. We like mayo and horseradish sauce. But that’s just us. Fill with a generous amount of beef and a good layer of the onions. Some folks like lettuce and tomatoes on theirs as well. Serve the au jus in a bowl with each po-boy for dipping and be sure to serve with plenty of napkins, paper of course, this ain’t ah formal meal.