Mom’s Roast Beef Po’Boy

Pot Roast
5-7 lbs Rump Roast
8 - 10 garlic cloves
5 white potatos, quartered
5-7 carrots
1 yellow onion, quartered
1 pack of McCormick's Brown Gravy Mix
Salt & Red pepper to taste

Gravy
Flour
Canola oil
Kitchen Bouquet
Steak Sauce (A1)

Make a Pot Roast, but don’t add the potatoes, carrots, and onions.  When the roast is done, remove the meat to a platter and let it cool down.  Let the meat juices simmer on a low fire.  When the roast is cool enough, slice it into then slices.  In a frying pan, make a roux. Add 1 heaping cooking spoon of flour to ¼ cup of canola oil.  Mix the oil and flour together so that it is smooth and there are no lumps.  Add additional oil if it is necessary.  Cook the flour over a medium fire, stirring all the while, until the flour becomes medium-brown in color.  Watch the flour closely, because it will burn very easily.  As soon as it reaches the right color, slowly add water in one spot until the flour stops sputtering and popping.  Stir well and add to the meat juices.  Also, add 2 tablespoons of Kitchen Bouquet and 1 tablespoon of steak sauce (A1 sauce) to the gravy.  The gravy should be thick.  Add the sliced meat to the gravy and simmer for 20 minutes.

TO MAKE A PO’BOY:  Cut the French bread open.  Put mayonnaise on half of it.  Layer the roast beef and gravy on the mayonnaise.  Top the roast beef with shredded lettuce and sliced tomatoes.  Keep lots of napkins handy.