Original Creole Seasoning 
Instant Brown Gravy Mix 
Sheet Pan Walking Tacos
Gameday just got a whole lot better with this easy Sheet Pan Walking Tacos recipe by…
Get RecipeTender beef, buttery potatoes, and that unmistakable Tony’s flavor. @CreoleSeouls take on Mississippi Pot Roast brings Louisiana soul to your Sunday supper.
Ingredients
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- 3lb chuck roast
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6 garlic cloves
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1 packet ranch dressing mix
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Tony Chachere’s Brown Gravy Mix
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⅓ cup heavy whipping cream
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8-10 pepperoncini peppers
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½ cup pepperoncini juice
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½ stick butter cut into tabs
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2 bay leaves
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½ cup beef broth
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1 medium onion
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Tony Chachere’s Creole Seasoning, to taste
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Onion powder, to taste
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Garlic powder, to taste
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Italian seasoning, to taste
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Smoked paprika, to taste
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12 Mini red potatoes (optional)
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Green onions for garnish
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Olive oil
- Clear
Directions
- Pat chuck roast dry. Score with a knife on both sides.
- Coat in olive oil. Season generously with Creole seasoning, onion and garlic powder, italian seasoning, and smoked paprika. Rub seasonings into roast until fully coated. Let marinate for 2 hours or overnight.
- Cost a skillet in olive oil over medium heat. Once hot add the roast to the skillet and let cook for 5-8 minutes on each side until browned on all sides.
- Remove roast from skillet and and in onion. Sauté onions until soft and stir in beef broth and ranch seasoning. Turn off heat.
- Add roast to the crock pot and scatter mini potatoes along the edge of the pot. Stick garlic cloves in the holes of the roast where it was previously scored.
- Add in pepperoncini pepper and juice, bay leaves and the tabs of butter on top.
- Cook pot roast on low for 8 hours.
- In the last 30 minutes, begin preparing the gravy by adding the 4 tablespoons of brown gravy mix to 2 cups of cold water in a saucepan. Bring to a boil while stirring frequently, then down to a simmer. Stir in heavy cream. Adjust ratios to obtain desired consistency.
- Once roast is done, add to a serving dish and ladle gravy on top. Garnish with green onions and serve!
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