Roast Beef Po-Boy

[OLS]

If you can get good New Orleans style french bread, or would like to order it online
http://www.gambinos.com/shop/default.php?cPath=25
then you might as well make you some po-boys. Get you a nice chuck roast and cook it
down in a pot with some water. Oops, dredge the roast in flour, salt n pepper and pan sear
it in a heavy pot in a little oil FIRST, then add a quart of water to the pot and cover and
simmer for as many hours as you can stand. When it is done and falling apart, remove the
fatty chunks and either let cool and slice it with a slicer or electric knife or just "pull" it into
chunks and "debris" and use that.
Take a 10 inch long piece of french bread and slice it down it's length. making a top and bottom.
Briefly toast it (top and bottom closed together) in a hot oven (1-2 mins). This makes the outside
crispy and the inside delicate and airy. TOO many people do not crisp their french bread, and this
makes you have to pull on a rubber sandwich to take a bite. This does not mix well with JUICE.
SLATHER the top with Mayo, then liberally cover bottom with beef, debris and juice. salt and pepper
to taste, add lettuce and sliced tomato. Put the top on, get a buncha napkins and enjoy.
Serve with ice cold Dixie beer.

Note, if the flour you used to dredge your roast was left in the pot when you poured in the water,
the juice that the roast cooked in will be delicious, thick and juicy. It is part of the recipe.