Mississippi Grilled Cheese Sandwich
The wonderfulness of a Mississippi Pot Roast fused with the comfort food standard grilled cheese!
Things to know:
What is the origin of Mississippi pot roast?
The New York Times traced the origin of the Mississippi Pot Roast to Ripley, Mississippi, mom Robin Chapman, who adapted a pot roast recipe to make it less spicy for her kids. Robin later shared her recipe with a friend, who contributed it to a church cookbook.
What are the different cooking methods for Mississippi pot roast?
Cooking Methods for Mississippi Pot Roast:
Slow Cooker / Crock-Pot: The most popular method, usually 7-8 hours on low, making it incredibly tender and easy to prepare, perfect for set-it-and-forget-it dinners.
Oven / Dutch Oven: Involves cooking the roast at 325°F or “low and slow” at 225°F (for 7-8 hours) in a covered Dutch oven. This method is often favored for better flavor development.
Instant Pot / Pressure Cooker: The fastest method, taking around an hour on high pressure followed by natural release, making it ideal for when time is limited.
Stovetop / Braising: Involves searing the roast in a Dutch oven first, then simmering on low for 3-4 hours.
Oven-Roasted (Sear First): Searing the meat on the stovetop before transferring to the oven enhances the flavor (Maillard reaction).
What are some variations of Mississippi pot roast?
Popular Mississippi Pot Roast Variations:
Protein Changes: Use pork shoulder, chicken thighs, or even venison instead of chuck roast.
Veggie Additions: Add carrots, potatoes, celery, and onions halfway through cooking to make it a one-pot meal.
“Mississippi Twist” (Reddit favorite): Uses two packets of ranch seasoning and Au Jus mix instead of just one each.
Dill Pickle Variation: Substitutes pepperoncini peppers and juice with a 16oz jar of baby dills (cut in half) and uses extra dried dill.
Instant Pot Method: Searing the meat and cooking on high pressure for 60 minutes with natural pressure release.
BBQ Shredded Beef: Incorporating BBQ sauce to change the flavor profile.
Reduced Sodium/Fat Variation: Using unsalted butter, reducing the ranch packet amount, or using onion soup mix instead of ranch.
Sandwich Style: Serving the shredded meat on thick, crusty bread rather than with sides.
Ingredients:
For the pot roast:
1 (3 – 4 pounds) chuck roast
Spiceology’s SPG blend
1/4 cup Spiceology – Really Ranch Salt Free Seasoning
1 packet au jus gravy mix
1/4 cup butter
1 jar sliced peperoncini peppers
Spiceology’s Truffle Parmesan Salt & Seasoning
For the sandwiches
sourdough bread
provolone cheese slices
white American cheese slices
CINI Sauce – Italian-Inspired Peperoncini Hot Sauce
1. About 9 hours before you want to eat these masterpieces, season the pot roast with SPG. Heat up your largest cast iron skillet on medium high heat. Sear all sides of the chuck roast (about 3 minutes per side), then chuck your roast into your slow cooker.
2. Sprinkle the top with the ranch dressing mix and the au jus mix. Dump the entire jar of peperoncinis, juice and all, into the slow cooker, then add the butter.
3. Cook over low heat for 8 hours. Turn the slow cooker off, then remove the roast, shred it, then return it to the slow cooker.
4. Fire up your griddle on medium heat. Once it is up to temp, chuck about a 1/2 cup of shredded pot roast per sandwich onto the griddle. You are just cooking off some of the moisture so your sando will not be soggy and to add a little crispy to your beef.
5. Once your beef is to your liking, lower the temp on all of your griddle burners to medium low. Spread the Kewpie mayo on one side of each slice of bread.
6. Place a slices of bread, mayo side down, onto the griddle, then top with a slice of white American cheese, about 1/2 cup of the Mississippi pot roast, then a generous amount of CINI Sauce, then a slice of provolone and top with a slice of bread, mayo side up.
7. Toast your sandwich until you are happy with the color of the bread and the cheese is melted, flipping as often as needed.
8. Serve and ENJOY!
Equipment used:
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