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!

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
- 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.
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.

Connect With Malcom Reed:

[Buford_T_Justice]

Not all heroes wear capes. Some wear nitrile gloves and cotton glove liners.

Thank you Malcolm.

[wailanichun]

Doing it a second time. I did this recipe with my coworkers after we just finished a construction job. There was silence for about 15 minutes. I was worried that I did the recipe wrong. Shortly after they all concluded that that was the best sandwich they ever had. Two weeks later they’re asking me to do it again!🤙🏼. Thanks again for teaching all of us these great recipes!

[fatti]

Watching this at 3 am, with an empty stomach is literally torture.

[lavender]

You know its good when he takes a bite and he makes a facial expression like he's pulling off an epic sax solo.

[MichaelLewis]

He closed his eyes when he bit into that sandwich. I felt that...

[imran_hasan]

Your videos are incredible. I’m an immigrant from India that was always fascinated by American bbq. And I’ve been trying these recipes on my Traeger with good success rate. Please keep up the great work. Enjoying your channel a lot

[benmacarthur]

*overcome by taste*
"give me one second to collect my thoughts"

[determineddiva]

I don’t know how I ended up here, but I’m glad I watched this video! That sandwich looked beyond delicious!

[AdamThao]

You know it’s a good sandwich when he needs to collect his thoughts

[scasey]

The delivery on these videos is outstanding - straight to the point, no nonsense, premium content. Five stars.

[adamcarley]

If a guy looks like this and owns a grill, you know that food is gonna be a 10 out of 10 lol

[dannychampion]

“Give me 1 second to collect my thoughts” loss for words lol

[gingeroot]

"That is friggin' fantastic!" - Malcolm Reed 2020

[mrsynyster]

i wish this man was my wife’s boyfriend

[jugobetrugo]

damn i would eat anything this guy puts on a grill...

[johnbouldin]

I used the Killer Hogs BBQ Rub and followed this recipe exactly other than placing the Dutch oven inside my kitchen oven. My smoker isn't big enough for the Dutch oven to fit. My family and I really enjoyed the flavors on the meat. The pepperoncinis complemented the meat nicely. I ended up popping a few of them in my mouth as they were full of the broth, soft and delicious! Thank you Malcolm - you made me a hero tonight.

[jaymez]

oh man - that looks so good! I was hoping you were going to throw that bad-boy back on the grill for five minutes to melt the cheese and toast the bread.

[mark.krimmer]

I could listen to Malcolm all day! So passionate and detailed about the food. Great watch 🤤

[DCBA.]

Sir Malcom Reed, I have been watching your videos for about 4 years now. I have seen your videos change through those years and by change I mean constantly improve and so rewarding for us viewers as it is for you im sure. I've used countless amounts of your recipes and this one is what's for dinner tonight. I am stoked to get this on my smoker and divulge into that sandwich. I'm one of your silent viewers. Like. Watch. Move on to the next video. But I am hear to say congratulations on all you've done and will continue to do. A true legend in the BBQ/COOKING community and thank you for the care and attention to detail that you bring in your videos. It's helped me a ton and I can't thank you enough. Keep it up sir!

[fweddyfwintsone]

"Honey, I love you but Malcolm will be making my sandwiches from now on."