Oh boy, Poboys!
We ‘re making roast beef poboys from a real roast we cooked ourselves, with some good looking french bread from Fiesta. Can’t wait to dig in.
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Looks yummy! How’d the gravy turn out? I bet it was yummy too! Can’t wait to see you guys.
Love, Grammy
The roast was a bust! It was still tough as nails even after 2 1/2 hours in the oven. For shame, America’s Test Kitchen! The bread, gravy and mayo were great, though. We ended up making alpo with the roast (pureeing it with mayo & horseradish).