Recipe: Creole Roast Beef Po-Boys
Summary: Here’s one you can really sink your teeth into!
- 2 four- or five-pound chuck roasts
- 1 head of garlic, cloves separated and peeled
- Tony Chachere’s Original Creole Seasoning
- 2 medium yellow onions, minced
- 2 cans Amy’s Organic Cream of Mushroom soup
- po-boy rolls or Leidenheimer bread
- garnish: Boursin cheese, lettuce, tomato slices, Creole mustard
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