• Brown a rump roast then add the following:
• A couple of carrots (diced)
• An onion diced
• Some celery (diced)
• One can of beef broth
• One cup of red wine
• Salt and pepper
• One can of diced tomatoes
• A pinch of thyme
• A pinch of marjoram
• I usually put in some crushed red pepper to give it a bit of zest.

1. Cover and place in oven @ 350 degrees for 3 hours.
2. Remove meat from pan and thicken the juice.
3. I use cornstarch to do this. I guess you could use flour.
4. Cut the meat into slices and serve on French bread with fresh sliced tomatoes and mayonnaise.
5. Lather these with the gravy and have a bunch of napkins available for those people who insist on picking up the sandwich to eat it.

This is an authentic New Orleans Po’boy.