Category: American

Air Fryer Whole Chicken Wings

Air Fried Whole Chicken Wings are so crunchy, zesty and comforting when slathered in a rich buttery ranch or your favorite dip. If you are a wings fan but don’t want to head to the local restaurant or stand in line and you wish to save a little money while maintaining quality; you have clicked on the right link. These crispy little wings are so tender and juicy you will not be disappointed. My family absolutely loves wings, in fact, it is our families favorite thing to eat during party style celebratory events. You know the recipe is right when everyone is racing to eat the wings with fingers and face covered in sauce and dip. 

I have several recipes for wings but this one is by far the easiest and creates very little clean up in the kitchen. Best part is, these will rival the deliciousness of most any recipe and you can learn to do it in two simple steps. Just watch the video and follow the short instructions below to have these foodlicious wings on a serving platter in front of your friends and family for your next finger food adventure. This recipe is a single to two servings depending on appetite. Feel free to cook more than one batch to meet the demand. Thanks for visiting.

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Preheat the air fryer to 400°F (204°C). Clean and pat the chicken dry with a paper towel. Then, place them in a bowl. Add all the ingredients and mix until the poultry is well coated.

Place the chicken in the air fryer basket. 

Air Fry at 400°F (204°C) for 25 minutes (flip after 12 minutes) 

Or until the skin is crispy and golden brown . 

Serve with your favorite dip. Enjoy!

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Air Fryer Whole Chicken Wings

Crispy tender and juicy Air Fryer Chicken wings are full of delicious flavors and textures that everyone will enjoy.
3.58 from 14 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 6 wings
Calories

Equipment

  • Air Fryer

Ingredients
  

  • 6 whole chicken wings
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder

Instructions
 

  • Preheat the air fryer to 400°F (204°C).
  • Clean and pat the chicken dry with a paper towel. Then, place them in a bowl. Add all the ingredients and mix until the poultry is well coated.
  • Place the chicken in the air fryer basket.
  • Air Fry at 400°F (204°C) for 25 minutes (flip after 12 minutes) or until the skin is crispy and golden brown . 

Serve with your favorite dip. Enjoy!

    Video

    Keyword air fryer naked chicken wings, air fryer whole chicken wings, best air fryer whole chicken wings, easy air fryer whole chicken wings
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    Air Fryer Recipes

    Chicken Recipes

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    Authentic Shrimp Po’Boy (New Orleans)

    Crunchy shrimp smothered in delicious remoulade sauce is a belly full of authentic NOLA flavored comforting satisfaction everyone will enjoy. This is a double fisted sandwich that is very tasty and full of quality moist and delicious shrimp. The remoulade sauce is absolutely perfect and you will be glad you decided to give this recipe a try. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the remoulade smooth flavors to complete the foodlicious experience. This recipe captures the essential flavors of an authentic Louisiana style Po’Boy that will have lips will be smacking as lightly toasted bread crunches from the hungry eaters as they enjoy this hearty selection..

    This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Shrimp Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent remoulade sauce and juicy crunch filled shrimp make this sandwich a must try. Thanks for visiting and see you again soon.

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    Shrimp 

    In a medium bowl: combine shrimp, buttermilk, hot sauce, 1 tbsp cajun seasoning and mix well. Cover and marinate for 30 minutes.

    In a shallow dish: add flour, cornmeal, 2 tbsp cajun seasoning and mix. 

    Remove marinate shrimp from the refrigerator. Dip the each shrimp into the cornmeal mixture.

    Transfer the shrimp to a plate/baking sheet.

    Pour 3-4 cups of oil into pan and heat to medium-high (350°-360°F). Wait until it reaches the temperature before adding the shrimp. Cooking in batches; cook the shrimp in the oil for 2-3 minutes per-side or until golden. Do not overcrowd the shrimp.

    Transfer the cooked shrimp to a baking rack. Repeat steps for rest of the shrimp. 

    Remoulade Sauce 

    Place garlic, onions, parsley, green onion in a food chopper. Chop for 45-60 seconds until minced.

    Add the rest of the ingredients and blend until smooth.

    Assemble 

    Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

    Prepare Sandwich – smear a generously amount of remoulade on the bread. Add lettuce, tomatoes & fried shrimp on top. Drizzle more remoulade sauce. 

    Serve & Enjoy!

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    Authentic Shrimp Po’Boy

    Authentic Shrimp Po'Boy is a crunch filled double fisted sandwich that features a NOLA style 'slap yo mama good' Remoulade Sauce for a hearty meal everyone will love.
    No ratings yet
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine American, New Orleans
    Servings 4
    Calories

    Ingredients
      

    • 2 lbs x-large or jumbo shrimp
    • 1 cup buttermilk
    • 1 tbsp hot sauce
    • 3 tbsp (divided) cajun seasoning
    • 1 ½ cups all-purpose flour
    • 1 cup cornmeal

    Remoulade Sauce

    • 1 cup mayonnaise
    • ¼ cup chopped onions
    • ¼ cup green onions
    • ¼ cup chopped parsley fresh
    • 3 tbsp ketchup
    • 2 tbsp prepared horseradish
    • 2 tbsp dijon mustard
    • 2 tbsp creole mustard
    • 2 tbsp lemon juice
    • 1 tbsp hot sauce
    • 1 tsp salt
    • ¼ tsp black pepper
    • ¼ tsp ground cayenne pepper
    • 3 garlic cloves

    Instructions
     

    Shrimp

    • In a medium bowl: combine shrimp, buttermilk, hot sauce, 1 tbsp cajun seasoning and mix well. Cover and marinate for 30 minutes.
    • In a shallow dish: add flour, cornmeal, 2 tbsp cajun seasoning and mix.
    • Remove marinate shrimp from the refrigerator. Dip the each shrimp into the cornmeal mixture. Transfer the shrimp to a plate/baking sheet.
    • Pour 3 cups of oil into pan and heat to medium-high (350°-360°F). Wait until it reaches the temperature before adding the shrimp. Cooking in batches; cook the shrimp in the oil for 2-3 minutes per-side or until golden. Do not overcrowd the shrimp. Transfer the cooked shrimp to a baking rack. Repeat steps for rest of the shrimp.

    Remoulade Sauce

    • Place garlic, onions, parsley, green onion in a food chopper. Chop for 45-60 seconds until minced. Add the rest of the ingredients and blend until smooth.

    Assemble

    • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
    • Prepare Sandwich – smear a generously amount of remoulade on the bread. Add lettuce, tomatoes & fried shrimp on top. Drizzle more remoulade sauce.

    Serve & Enjoy!

      Video

      Keyword Authentic shrimp po’boy, best authentic shrimp po’boy with remoulade sauce, best new orleans shrimp po’boy, easy new orleans shrimp po’boy, fried shrimp po’boy with sauce
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      Shrimp Recipes

      Main Courses

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      Texas Roadhouse BBQ Pulled Pork (copycat)

      Texas Roadhouse BBQ Pulled Pork is fork tender with meat that is full of savory juices dripping making this comforting copycat recipe down right scrumptious. Enjoy the flavors of delicious BBQ without having to spend hours tending a smoker. We love to eat our pulled pork on toasted buttery bread with pickles for a sandwich that embraces the simple pleasure of good comfort food. The meat will be full of authentic roadhouse style BBQ infused flavors that can be tweaked for your preferred style of sauce. Pulled Pork is great fresh but keeps well and is very easy to heat up. My family ate every last morsel of this meat and continue to surprise me with how much food they can make disappear. 

      Watch the video and follow the instructions below to have Texas Roadhouse style pulled pork that everyone will enjoy. Like and share this or any of my recipes you find interesting from my growing catalog. Hit the subscribe button to stay up to dat on all of the latest eatdoodlicious publications. This recipe takes a simple approach to Texas Roadhouse style BBQ that is great standalone, on a salad, or on toasted bread. Serve this to any grill master with confidence as it is repeatable and tasty every time. Thanks and come back again soon for more delightful food inspiration.

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      BBQ Pulled Pork

      Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet. In a small bowl: combine seasoned salt, black pepper and mix. In a separate bowl: add water & liquid smoke together.

      Clean, rinse & pat dry the pork with paper towel. Use about 2 ft long heavy duty aluminum foil. Place the boston butt in the center of the foil.

      Coat all sides of the pork with seasoning salt mixture. Wrap the butt with the foil. Place the wrapped pork on the baking rack. Pour the liquid smoke water in the bottom of the pan. 

      Cook at 425° for 30 minutes. Then, turn down the temperature to 225°F and cook for 6 hours. Remove pork from the oven. 

      Serve: Turn up the oven to 350°F. Transfer the pork to a cutting board. Chop the pork into pieces.

      Place chopped pork in a large bowl. Add BBQ sauce and mix everything together until well coated.

      Place serving amount of pork on aluminum foil. Cover and cook for 30 minutes. 

      BBQ Sauce

      In a sauce pan: add all the BBQ sauce ingredients and mix. Bring to a simmer and turn down the heat to low. Cook for 10 minutes or until sauce is reduce in half, continue to stir throughout.

      Assemble 

      Toast Bun – Preheat the oven to 300°F (148°C). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven. Add a warm BBQ pulled pork to the buns. Serve a side of pickle, chips or fries.

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      Texas Roadhouse BBQ Pulled Pork

      Delicious Texas Roadhouse BBQ pulled pork is full of authentic flavors and juicy textures making this a rewarding and comforting entrée everyone will enjoy.
      No ratings yet
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      Prep Time 15 minutes
      Cook Time 7 hours
      Total Time 7 hours 15 minutes
      Course Main Course
      Cuisine American
      Servings 10
      Calories

      Ingredients
        

      • 7-8 lbs boston butt (boneless or bone-in)
      • â…” cup seasoned salt
      • 2 tbsp liquid smoke
      • 1 tbsp black pepper
      • 1 cup water

      Texas Roadhouse BBQ Sauce

      • ½ cup white vinegar
      • ½ cup water
      • ½ cup tomato paste
      • ½ cup granulated sugar
      • 2 tbsp vegetable or canola oil 
      • 2 tbsp honey
      • 1 tbsp onion powder
      • 1 tbsp Worcestershire sauce
      • 1 ½ tbsp molasses
      • 2 tsp salt
      • 1 tsp liquid smoke
      • 1 tsp paprika
      • 1 tsp whiskey
      • ¼ tsp garlic powder
      • ¼ tsp black pepper
      • â…› tsp paprika

      Instructions
       

      BBQ Pulled Pork

      • Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet.
      • In a small bowl: combine seasoned salt, black pepper and mix. In a separate bowl: add water & liquid smoke together.
      • Clean, rinse & pat dry the pork with paper towel. Use about 2 ft long heavy duty aluminum foil. Place the boston butt in the center of the foil. Coat all sides of the pork with seasoning salt mixture. Wrap the butt with the foil. Place the wrapped pork on the baking rack. Pour the liquid smoke water in the bottom of the pan.
      • Cook at 425° for 30 minutes. Then, turn down the temperature to 225°F and cook for 6 hours. Remove pork from the oven.
      • Serve: Turn up the oven to 350°F. Transfer the pork to a cutting board. Chop the pork into pieces. Place chopped pork in a large bowl. Add BBQ sauce and mix everything together until well coated. Place serving amount of pork on aluminum foil. Cover and cook for 30 minutes.

      BBQ Sauce

      • In a sauce pan: add all the BBQ sauce ingredients and mix. Bring to a simmer and turn down the heat to low. Cook for 10 minutes or until sauce is reduce in half, continue to stir throughout.
        ½ cup white vinegar, ½ cup water, ½ cup tomato paste, ½ cup granulated sugar, 2 tbsp vegetable or canola oil , 2 tbsp honey, 1 tbsp onion powder, 1 tbsp Worcestershire sauce, 1 ½ tbsp molasses, 2 tsp salt, 1 tsp liquid smoke, 1 tsp paprika, 1 tsp whiskey, ¼ tsp garlic powder, ¼ tsp black pepper, ⅛ tsp paprika

      Assemble

      • Toast Bun – Preheat the oven to 300°F (148°C). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
      • Add a warm BBQ pulled pork to the buns. Serve a side of pickle, chips or fries.

      ENJOY!

        Video

        Keyword best texas roadhouse bbq pulled pork, copycat texas roadhouse bbq pulled pork, copycat texas roadhouse bbq pulled pork sandwich, easy texas roadhouse bbq pulled pork, texas roadhouse bbq pulled pork
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        Pork Recipes

        Main Courses

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        Garlic Butter Shrimp

        Juicy Garlic Butter Shrimp cooked in lemon juice and white wine with a total prep time is less than 15 minutes. Garlic Butter Shrimp provides sweet pleasure with gentle herbal notes at the finish. With a fork in hand featuring a freshly skewered delicious morsel of tender satisfaction, take a bite, and chew your way through this elegant deep flavor profile.  Once you are almost finished, tear a piece of warm French bread, and dip it into the to serving platter soaking up the meals featured juices. Take a bite of the toast saturated bread, to experience a flavor and texture shift that will add an extra dimension to the dinning experience. As you chew the bread take a nose full of your favorite dry white wine and sip your palate clear with the comforting and cleansing nature of a dang good wine. Then repeat until you have satisfied your inner hunger.

        Meals like this are simple to prepare and exquisite to enjoy. Simply watch the video and follow the instructions below to be on your way to a sophisticated EatFoodlicious adventure. Like and share this or any of my recipes from my growing menu of quality meals. Thanks for visiting and be sure to tell a friend about eatfoodlicious daily.

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        Clean, peel, devein the shrimps. Dry with paper towel. In a bowl: add shrimp, salt, pepper and mix. 

        Heat the pan to medium-high. Add butter and wait for it to melt. Add garlic, shallot and sauté for 30-45 seconds until fragrant. Add white wine and wait for it to simmer.

        Add lemon juice, thyme and mix. Let simmer for 2-3 minutes.

        Add shrimp and turn down the heat to medium.

        Cook each side for 45 seconds.

        Add chopped parsley and mix everything together. Turn off the heat. Season the sauce with salt & pepper if needed. 

        Serve with salad, rice, pasta, bread, vegetables or by itself. Enjoy!

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        Garlic Butter Shrimp

        Juicy Shrimp cooked in garlic, butter, lemon juice and white wine with a total prep time is less than 15 minutes.
        No ratings yet
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        Prep Time 5 minutes
        Cook Time 10 minutes
        Total Time 15 minutes
        Course Appetizer, Main Course
        Cuisine American
        Servings 4
        Calories

        Ingredients
          

        • 1 lb large or x-large shrimps
        • ½ tsp salt
        • ¼ tsp black pepper
        • ½ cup white wine
        • ¼ cup lemon juice
        • 4 tbsp unsalted butter
        • 1 tbsp chopped parsley
        • 6 garlic cloves minced
        • 2 tbsp shallot minced
        • 1 sprig fresh thyme

        Instructions
         

        • Clean, peel, devein the shrimps. Dry with paper towel. In a bowl: add shrimp, salt, pepper and mix.
        • Heat the pan to medium-high. Add butter and wait for it to melt. Add garlic, shallot and sauté for 30-45 seconds until fragrant. Add white wine and wait for it to simmer. Add lemon juice, thyme and mix. Let simmer for 2-3 minutes.
        • Add shrimp and turn down the heat to medium. Cook each side for 45 seconds. Add chopped parsley and mix everything together. Turn off the heat. Season the sauce with salt & pepper if needed.

        Serve with salad, rice, pasta, bread, vegetables or by itself. Enjoy!

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          Shrimp Recipes

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          Baked Cranberry Brie in Puff Pastry

          Beautiful Baked Cranberry Brie in a Puff pastry is an elegant treat that is well balanced with the buttery deliciousness of melted cheese and the natural tart juices of fresh cranberries. Cranberry Brie in Puff Pastry is a beautiful, aromatic appetizer that is smooth, tart and full of melted Brie goodness. When slicing this the melted cheese that burst with flavor that is delicious, tasty and good to the last bite. Fancy and easy to make this selection is sure to garner some attention at your next social gathering. This affordable and easy to make selection is perfect on any occasion. The creamy cheese and tart cranberry flavors partner perfectly with natural sweetness for an elegant snack every one will enjoy.

          Watch this video and follow the detailed instructions below to put a sophisticated and hunger satisfying treat on the table today. Like and share this or any of my recipes you find interesting from the growing catalog of tasty menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Simple to make and easy to follow recipe that is perfect for a self made treat or to enjoy with friends and family alike. Thanks for visiting and see you again soon.

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          Cranberry Sauce

          Rinse, drain and discard bruised cranberries. Place fresh/frozen cranberries, honey, vanilla extract, cinnamon and water in a sauce pan/small pot. Mix well everything together. Turn up the heat to medium-high and bring to a boil. Turn down the heat to medium. Cook for 10-12 minutes or until most of the cranberries have bursted, sauce is thick and jammy. Be sure to stir frequently. Remove from heat source and set aside until ready to use.

          Bake

          Preheat the oven to 425°F. Place parchment paper on a baking sheet. Place the puff pastry sheet (thawed) onto the baking sheet. Place the brie cheese in the center of the pastry.

          Add cranberry sauce on top of the cheese. Then add nuts on the sauce. Fold the pastry corners over the brie and sealed/joined them together. 

          Egg wash: In a small bowl: combine egg, water and whisk. Generously brush the egg wash over the dough. 

          Bake for 20-25 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

          Drizzle honey over the baked brie. Serve with fresh fruits, nuts, honey, crackers, toast & etc. Enjoy!

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          Baked Cranberry Brie in Puff Pastry

          Beautiful Baked Cranberry Brie in a Puff pastry is an elegant treat that is well balanced with the buttery deliciousness of meted cheese and the natural tart juices of fresh cranberries.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 20 minutes
          Total Time 35 minutes
          Course Appetizer, Party, Snack
          Cuisine American
          Servings 10
          Calories

          Ingredients
            

          • 1 sheet puff pastry sheet Preferably pillsbury brand
          • 1 ½ cups cranberry sauce
          • ¼ cup nuts (walnuts, pecans, almonds or etc.)

          Cranberry Sauce

          • 2 cups fresh or frozen cranberries
          • ½ cup water
          • â…“ cup honey
          • ½ tsp vanilla extract
          • ½ tsp cinnamon

          Egg Wash

          • 1 egg
          • 1 tbsp water

          Instructions
           

          Cranberry Sauce

          • Rinse, drain and discard bruised cranberries. Place fresh/frozen cranberries, honey, vanilla extract, cinnamon and water in a sauce pan/small pot. Mix well everything together. Turn up the heat to medium-high and bring to a boil. Turn down the heat to medium. Cook for 10-12 minutes or until most of the cranberries have bursted, sauce is thick and jammy. Be sure to stir frequently. Remove from heat source and set aside until ready to use.

          Bake

          • Preheat the oven to 425°F. Place parchment paper on a baking sheet.
          • Place the puff pastry sheet (thawed) onto the baking sheet. Place the brie cheese in the center of the pastry. Add cranberry sauce on top of the cheese. Then add nuts on the sauce. Fold the pastry corners over the brie and sealed/joined them together.
          • Egg wash: In a small bowl: combine egg, water and whisk. Generously brush the egg wash over the dough.
          • Bake for 20-25 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

          Drizzle honey over the baked brie. Serve with fresh fruits, nuts, honey, crackers, toast & etc. Enjoy!

            Video

            Keyword baked cranberry brie in puff pastry, best baked cranberry brie in puff pastry, cranberry brie in puff pastry, easy baked cranberry brie, holiday baked cranberry brie in puff pastry, holiday cranberry brie
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            Appetizer & Snack Recipes

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            Slow Cooker Roast Beef Po’Boy with Gravy

            Juice and delicious flavor drip from this hearty Slow Cooker Roast Beef Po’Boy for comforting satisfaction with homemade beef gravy. The beef creates a steaming scent of roasted deliciousness as you approach the first bite. If feeling bold, just add some mayonnaise with hot sauce to create a filling juicy sandwich that will require a few napkins. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the gravy soaked bread and complete the foodlicious experience. Lips will be smacking as lightly toasted bread crunches from the hungry eaters that have been pacing around the kitchen in anticipation because the gravy fills the room and your mouth with anticipation.

            This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Roast Beef Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent sauce and juicy meat make this sandwich a must try. Thanks for visiting and see you again soon.

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            Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.

            Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute. 

            Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.

            Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.

            Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 

            In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste. 

            Pour 1-2 cups of gravy over the shredded meat and mix. Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

            Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

            Serve immediately. Dip the sandwich in the gravy and enjoy!

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            Slow Cooker Roast Beef Po’Boy

            This slow cooker Roast Beef Po'Boy is slap your mama delicious and is better than anything you will find at a local restaurant, I guarantee it!
            No ratings yet
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            Prep Time 10 minutes
            Cook Time 8 hours
            Total Time 8 hours 10 minutes
            Course Main Course
            Cuisine Creole
            Servings 6
            Calories

            Equipment

            Ingredients
              

            • 3 lbs chuck roast
            • 4 cups unsalted beef broth
            • 4 tbsp butter
            • 2 tbsp olive oil
            • 2 tsp cajun seasoning
            • 2 tsp salt
            • 1 tsp pepper
            • 2 large sweet onions sliced
            • 2 bay leaves
            • 8 garlic cloves minced

            Cornstarch Mixture

            • 2 tbsp cornstarch
            • 2 tbsp water

            Other

            • French bread or Hoagie
            • shredded lettuce
            • sliced tomatoes
            • mayo
            • hot sauce

            Instructions
             

            • Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.
            • Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute.
            • Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.
            • Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.
            • Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
            • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
            • Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
            • Pour 1-2 cups of gravy over the shredded meat and mix.
            • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
            • Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

            Serve immediately. Dip the sandwich in the gravy and enjoy!

              Video

              Keyword authentic new olrean’s roast beef po’boy, best slow cooker roast beef po’boy, easy slow cooker roast beef po’boy, slow cooker roast beef po’boy
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              Slow Cooker Recipes

              Beef Recipes

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