This is a recipe I found on www.nolacuisine.com, which I adapted to make the gravy (as it didn't really have a flour slurry to thicken the gravy). Here is what is stated about the recipe: "There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po’ Boy in New Orleans. The best way to judge a good one is by the number of napkins you used to keep your chin semi-dry (Seriously, make sure you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beef Po’ Boy is Parasol’s in the Irish Channel." "I’ve found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don’t use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!"