New Orleans style Roast Beef Po'Boy with debris gravy. This was a first attempt and I noted the things to do different next time, none the less the results were right on the mark. I used a recipe which called for a 2 1/2 lb roast, Garlic Cloves, Kosher Salt, Black Pepper, Cayenne Pepper, a Small Onion, Beef Stock, Chicken Stock, Worcestershire Sauce, Tabasco Sauce, Fresh Thyme and Bay Leaf. I cooked it in the dutch oven indirect for several hours and sliced thin. I had to add a little corn starch to the gravy to thicken it up a bit. Served with shredded lettuce on Gambinos Po'Boy Bread (from New Orleans)which I was able to find at our favorite local Cajun restaurant. The taste was exactly what we were looking for.