The Iconic Pressed Mississippi Pot Roast Po’boy
One of the most well-known Mississippi dishes, believe it or not, is younger than most millennials. The earliest record of this recipe dates back to 1990, coming from the kitchen of a mother by the name of Robin Chapman. Mississippi Pot Roast was an adapted recipe derived from a roast recipe given to Chapman. After that glorious day, Mississippi Pot Roast would soon become a household staple in not only the great state of Mississippi, but the South as a whole.
In the heart of South Mississippi, where culinary traditions are as rich as the soil itself, a delightful fusion has emerged, bringing together two beloved classics: the Mississippi Pot Roast and the iconic po’boy sandwich. The result is a culinary masterpiece known as the Pressed Mississippi Pot Roast Po’Boy. With its perfectly flaky French bread, succulent Mississippi Pot Roast, crisp lettuce, ripe tomatoes, a touch of mayonnaise, and cheese that’s pull-worthy, this sandwich has become a staple in South Mississippi homes and restaurants alike.
The Pressed Mississippi Pot Roast Po’boy represents a delightful blend of textures and tastes. The melt-in-your-mouth pot roast, rich with the flavors of ranch mix, au jus mix, and pepperoncini peppers, pairs impeccably with the light and flaky French bread. The addition of fresh lettuce and tomatoes adds a refreshing crunch, while a subtle layer of mayonnaise and cheese brings creaminess and depth to every bite. I have written not only an easy but also delightful rendition of this well-known South Mississippi sandwich for y’all.
Mississippi Pot Roast
Ingredients
3-5 lbs boneless chuck roast
1 pack au jus mix
1 pack ranch mix
7-10 pepperoncini peppers
1 stick unsalted butter (or ½ cup butter)
Salt
Black pepper
EVOO
Directions
1. Preheat an iron skillet/non-stick skillet on medium high heat.
2. While the skillet is heating, season every side of the roast with salt and pepper.
3. Once your skillet is heated, add a little EVOO, and sear all sides of the pot roast for 5-6 minutes each side. You want to get a good crust on your sides.
4. Remove chuck roast from the heat and place it in a crockpot.
5. Add the remaining ingredients on top of the chuck roast. Cook the roast in the crock pot for 4 hours on high heat or 8 hours on low heat.
Po’boy
Ingredients
6 pieces of French bread cut into sub size portions
16 oz shredded white cheese of your choice
Lettuce
Tomato
Mayonnaise
Directions
1. Heat iron skillet/non-stick skillet on medium heat.
2. Cut the sub open without cutting through the crease.
3. Open the bread and toast the inside.
4. Remove bread from heat and assemble adding your mayonnaise, pot roast with pepperoncini, cheese, lettuce, and tomato.|
5. Put the sandwich in the skillet and press the bread down with a bacon press or large spatula while the bread is toasting. Once the side is toasted to your liking, repeat the step with the other side.
6. Serve. Best served with au jus.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to. Instagram: @Southrngritskitchen
