Page 73 - South Mississippi Living - January, 2024

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.
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 1⁄2 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.
SOUTH MISSISSIPPI Living | www.smliving.net
January 2024 | 73
Po’boy Ingredients
– 6 pieces of French bread cut into sub size portions
– 16 oz shredded white cheese of your choice
– Lettuce
– Tomato
– Mayonnaise
Po’boy 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.