Mississippi PoBoy Recipe

2-3lb Beef Chuck Roast

Tablespoons Killer Hogs TX Brisket Rub

Stick Salted Butter

dry Beef Au Jus mix

dry Ranch Dressing mix

Peppers

12” hoagie or sub rolls (use the bread of your choice)

white American Cheese

pepperoncini peppers

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.

Season the chuck roast with TX Brisket Rub and place on the Big Green Egg for 2 hours.

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.

Cook the roast until it’s almost falling apart, internal temperature should be around 210 degrees. It will take approximately 2 hours.

Carefully take the roast out of the dutch oven and shred on a cutting board using 2 forks.

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.

I used pickled pepperoncini.  It tasted absolutely fantastic. Only wish I had a bigger pot roast. My family devoured this.

This has the best flavor! We are making it again today for our Easter dinner :)

This recipe is one of my favorites. We make it with homemade NOLA poboy rolls.  Recipe linked below-
https://www.kingarthurflour.com/recipes/nola-style-french-bread-rolls-recipe

I made this for my parents and loved it. One question, if I made  2 chuck roasts should I double the ingredients when I put it in the dutch oven. Thanks

I smoked at 275 for 2 hours... didn't have a Dutch oven so I used a foil pan with top... put back on at 275 for 2 more hours.. IT was 210 and mine didn't spread. It was amazing but I had to chop it up

This was absolutely amazing!!! My wife and I both loved it. In fact this recipe has replaced one of my favorites the New Orleans po-boy. Thanks for sharing all of your recipes.

This was easy to make and my family loved it.   A keeper for sure!

My favorite sandwich! Making it right now for the 4th time as I type. Two thumbs up!

Outstanding recipe. Goes great on some home made tortillas also!! Especially the next morning mixed with some scrambled eggs.

I have made this a few times and we just love it. This makes one of the best sandwiches ever!!! My son and I both follow you and love to talk about all of the awesome recipes you share. Keep up the good work my friend.

Martin

smokers rolling right now, and i'm already salivating... this is one heck of a recipe... and very easy!  nailed it again Malcolm

https://www.youtube.com/watch?v=WPZ34opHtjs

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 http://bit.ly/CABeef 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 http://bit.ly/TXBrisket 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 https://amzn.to/2uDNT5b   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 http://bit.ly/TXBrisket
- 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 http://bit.ly/TXBrisket 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. 

Connect With Malcom Reed: 
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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
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mississippi poboy recipe

Author : HowToBBQRight

Ingredients

Instructions

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