2 pounds eye of round beef roast
water, enough to cover beef by one inch
1 tablespoon vegetable oil
1 medium sweet onion
1/4 cup butter
1/4 cup flour
1 tablespoon garlic powder
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon Kitchen Bouquet
3 cups broth, reserved from the boiled beef
Bring the water to a rolling boil.
Add the beef roast, when the pot comes to a boil, reduce heat and simmer 1 1/2 hours.
Remove beef from the liquid and refrigerate until cold.
While the beef is cooling make the gravy.
Slice the onion into slices.
Place onions in skillet with vegetable oil and cook over medium heat until caramelized. Set aside.
Melt butter in saucepan.
Stir in flour to make a roux.
Whisk in 3 cups of reserved beef broth.
Add garlic powder, black pepper, salt, Kitchen Bouquet.
Bring to boil and cook 5 minutes.
Add onions to gravy.
When the beef is cold, slice as thin as possible.
Place slices in a baking pan.
Cover the beef with the gravy.
Bake in 350 degree pre-heated oven for 1 hour, or until the beef is tender.
For the Po' Boy
2 12 inch French bread loaves
2 tomatoes, sliced
2 cups shredded iceberg lettuce
Slice the bread lengthwise leaving a hinge along one side.
Warm bread directly on oven rack in 400 degree preheated oven 3 to 5 minutes.
Spread mayonnaise on both sides of bread.
Add beef and gravy.
Dress with lettuce and tomatoes.
Cut in half.