Original Creole Seasoning 
Instant Brown Gravy Mix 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
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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