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Georgia Po-Boys

By Michelle Cox

I have some of the coolest and most talented friends on the planet, and from time to time, I’ll share one of their recipes and introduce them to you.

Today’s recipe is from my dear friend Jenny Cote. She’s an amazing, beloved author and is in great demand as a speaker at schools across the nation. Seriously, if you have children (or grandchildren), you need to check out her unique and fun books that weave historical and Bible events together—and all of them are told from the perspective of Max (a brave Scottie dog), Liz (an intelligent French black cat), and their animal friends.

Her first novel, The Ark, the Reed, and the Fire Cloud is in pre-production as a 3-D animated feature film.

Stop by my blog at Michelle Cox Inspirations  or my Facebook Fan Page for “Ten Tips for Throwing a Great Party,” and “Better Than Any Super Bowl Championship” (about the value of a dad), and two bonus recipes from Jenny.

She serves these Georgia Po-Boy sandwiches with Gooda Gouda Grits and Crunchy Baked Zucchini Fries for a yummy football feast. I think you’ll enjoy them for your Super Bowl parties.


4 pound boneless beef chuck roast

POBOY10-15 cloves garlic, peeled (cut large cloves in half)

Browning Sauce (like Gravy Master)

1 tsp sea salt

1 tsp fresh ground pepper

1 can beef consommé or beef broth

8 bollilo rolls (shaped like footballs) or Po’Boy rolls

Grated provolone cheese, mayonnaise, shredded iceberg lettuce, and thin sliced tomatoes for dressing sandwiches

Preheat oven to 300°. Prepare chuck roast by cutting 20-25 deep holes in roast to insert cloves of garlic into meat. Rub salt and pepper all over roast and baste with browning sauce.

Place roast in heavy Dutch oven to brown on all sides. Add beef consommé or broth, cover and place in oven for 3 ½ hours, turning roast over every hour. Make sure you keep at least an inch of water in the bottom of the Dutch oven to keep the meat moist and to produce a lot of gravy.

When roast is very tender, remove from oven. Shred meat, removing sections of fat, and mixing well with the gravy.

Slice rolls in half, and scoop out some of the bread to create a small bowl. Spread mayonnaise on both sides of bread; add shredded beef topped with shredded provolone cheese. Place open faced Po’Boys on cookie sheet and return to 375 oven for a few minutes to crisp the rolls and melt the cheese. Remove Po’ Boys from oven and dress as desired with lettuce and tomatoes.