How To make Can'T Miss Pot Roast

Laura Vitale Makes Mississippi Pot Roast

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Mississippi PoBoy

Mississippi Pot Roast PoBoy – Smoked Chuck Roast with Mississippi Pot Roast seasonings, turned into one delicious Pot Roast Sandwich

#mississippipoboy #potroastsandwich #howtobbqright

Mississippi PoBoy

I’m not exactly sure of the exact origins of the Mississippi Pot Roast but it’s been floating around the internet for years. Typically it’s prepared in a slow cooker and served over mashed potatoes or rice. This dish is a crock pot staple in the South, but I’m putting my spin on it by cooking it out on the smoker and serving it up in a big ole sandwich I call The Mississippi Poboy!

This recipe starts with a Certified Angus Beef chuck roast I found at a local grocery store. The CAB brand is well marbled with fat which means it taste better, and is just a higher quality of beef. If you see it in your local grocery store I highly recommend giving it a try. The chuck roast I bought weighed just a little over 2lbs.

The first step is to get some color on the outside of the roast. The original recipe calls for browning the meat in a large pan on the stove top but it has way more flavor on the pit. First season the outside with a little salt and pepper. I went with my Killer Hogs TX Brisket rub but you could use anything you want here.

Now you need a smoker or grill set up for indirect cooking. I fired up my Big Green Egg with Royal Oak lump charcoal; I also added a few chunks of SmokerWood.com cherry wood for smoke flavor. Once the BGE stabilized at 275 degrees it’s ready to cook. Place the seasoned roast on the cooking grate and cook it until the outside has a mahogany color - it’ll take about 2 hours.

Instead of using a crock pot I broke out the original slow cooker - my 5 quart Lodge Dutch Oven The chuck roast goes into the dutch oven with 1 stick of butter, a packet of Beef Au Jus seasoning mix, 1 packed of Ranch dressing mix, and 6-8 whole pepperoncini peppers (this is the classic MS Pot Roast ingredients).

Place the lid on the dutch oven and set it on the cooking grate. Continue to cook at 275 degrees until the roast is almost falling apart. The internal temperature will be around 210 degrees but you should feel no resistance when probed. It’ll take about 2 hours to get tender - but check to make sure the roast is fork tender before removing it from the pit.

At this point the roast is ready. Carefully take it out of the dutch oven and shred the meat using two forks. You could serve it over rice or mash potatoes but it makes one heck of a sandwich.

To make my Mississippi PoBoy, take a 12” hoagie roll and split it length wise. Layer slices of White American Cheese on the bottom half of the bread and pile the shredded roast on top. Drizzle some of the juices left in the dutch oven over the meat and garnish with extra slices of pepperoncini peppers - then you have what I call The Mississippi Poboy!

Mississippi PoBoy Ingredients:

- 2-3lb Beef Chuck Roast
- 2 Tablespoons Killer Hogs TX Brisket Rub
- 1 Stick Salted Butter
- 1 packet dry Beef Au Jus mix
- 1 packet dry Ranch Dressing mix
- 6-8 pepperoncini Peppers whole
- 12” hoagie or sub rolls (use the bread of your choice)
- 6 slices white American Cheese
- Sliced pepperoncini peppers for garnish

Mississippi PoBoy Directions:

1. Prepare Big Green Egg or other smoker for indirect cooking using lump charcoal and chunks of cherry wood for smoke. Smoker temp should be 275 degrees entire cook.
2. Season the chuck roast with TX Brisket Rub and place on the Big Green Egg for 2 hours.
3. Place the roast in a 5 quart dutch oven and add butter, Au Jus mix, Ranch Mix, and whole pepperoncini peppers. Cover with the lid and place the dutch oven on the smoker.
4. Cook the roast until it’s almost falling apart, internal temperature should be around 210 degrees. It will take approximately 2 hours.
5. Carefully take the roast out of the dutch oven and shred on a cutting board using 2 forks.
6. Split the hoagie roll and place the cheese slices on the bottom half of the bread. Load the sandwich up with the shredded Chuck Roast and drizzle some of the au jus from the dutch oven over the meat. Top with slices of pepperoncini peppers and cut into serving portions.

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BETTER Than Pot Roast - SIMPLE Slow Cooker Beef

This slow cooker beef uses simple ingredients with some unconventionally ingredients to make a flavor packed dish! Low-carb and Keto friendly, it is still a recipe that everyone at the dinner table will enjoy!

This slow cooker beef uses simple ingredients with some unconventionally ingredients to make a flavor packed dish! Low-carb and Keto friendly, it is still a recipe that everyone at the dinner table will enjoy!

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HARDWARE
Closest thing to my slow cooker that is no longer made:
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INGREDIENTS
5lbs Chuck Roast
1 large white or yellow onion
10-15 cremini mushrooms
16-20 cloves of garlic
2 tbsp Better than Bouillon, Roasted Beef base (
3 tbsp Dutch processed cocoa (
3-4 tbsp kosher salt plus more for seasoning (
4-6 tbsp black pepper

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#blacktiekitchen #keto #potroast #slowcooker #beef

This Easy Dutch Oven Pot Roast is the Perfect Family Sunday Dinner!

In this recipe, you'll get a tender and juicy pot roast that will be perfect for a cold winter night. With just a few simple ingredients, this recipe is guaranteed to be a hit with everyone in the family. Whether you're a beginner or a seasoned cook, this Dutch oven pot roast is a great recipe to try out!
#potroast #cowboycooking

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Perfect Pot Roast

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Learn How to make A Mexican Style POT ROAST, A PERFECT Weekend Slow Cooker RECIPE!!

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Happy Easy Pot roast making!! ????
Bonus recipe- Easy Chicken Dinner
⏲️Slow cook on low for 10 to 12 hours
Or
Slow cook on High for 6 to 7 hours
*keep on warm if leaving it overnight

Ingredients
6 pounds of chuck roast
1/2 Tbsp salt (sea salt)
1/2 Tbsp black pepper
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
2 Tbsp Ap Flour
2 to 3 Tbsp of olive oil
1 cup of water or broth
3 Tbsp chicken bouillon
2 medium onions
1 large tomato or two Roma tomatoes (you can also use a can of crushed tomatoes)
1 poblano or two Anaheim peppers
3 to 4 carrots
4 potatoes
1 8oz can of tomato sauce

Oregano rice ingredients
1 Tbsp of olive oil
2 cups of short or long-grain rice
3 3/4 cups of water
1 tsp salt
1 Tbsp Mexican oregano
Juice of 1/2 lime or lemon

Top with- salsa verde, freshly chopped onions, cilantro, and avocado
Salsa verde recipes-
Refried beans recipe-

Tip❗️
Have a good time cooking this easy recipe : )

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How to make easy flour tortillas recipe-
Traditional Chile colorado recipe (no chili powder)-
Salsa roja recipe-
CHORIZO RECIPE-
Refried beans recipe-
Carne asada marinade-
#potroast #steak #beef #breakfast #lunch #dinner #cooking

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