0 Cart Account

Menu

Recipes > Crock Pot/Slow Cooking, Dinner, Holiday, Lunch

Print

Creole Mississippi Pot Roast

Prep Time

5 minutes

Cook Time

480 minutes

Servings

4-6 people

Tender beef, buttery potatoes, and that unmistakable Tony’s flavor. @CreoleSeouls take on Mississippi Pot Roast brings Louisiana soul to your Sunday supper.

Creole Mississippi Pot Roast

Shop Tony's Flavors In This Recipe

Ingredients

    • 3lb chuck roast

  • 6 garlic cloves

  • 1 packet ranch dressing mix

  • Tony Chachere’s Brown Gravy Mix

  • ⅓ cup heavy whipping cream

  • 8-10 pepperoncini peppers

  • ½ cup pepperoncini juice

  • ½ stick butter cut into tabs

  • 2 bay leaves

  • ½ cup beef broth

  • 1 medium onion

  • Tony Chachere’s Creole Seasoning, to taste

  • Onion powder, to taste

  • Garlic powder, to taste

  • Italian seasoning, to taste

  • Smoked paprika, to taste

  • 12 Mini red potatoes (optional)

  • Green onions for garnish

  • Olive oil
  • Clear

Directions

  1. Pat chuck roast dry. Score with a knife on both sides.
  2. 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.
  3. 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.
  4. Remove roast from skillet and and in onion. Sauté onions until soft and stir in beef broth and ranch seasoning. Turn off heat.
  5. 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.
  6. Add in pepperoncini pepper and juice, bay leaves and the tabs of butter on top.
  7. Cook pot roast on low for 8 hours.
  8. 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.
  9. Once roast is done, add to a serving dish and ladle gravy on top. Garnish with green onions and serve!

Join our family

Bring a little spice to your email inbox with Tony Chachere's Creole Club!

from our Cajun Country Cookbook

Tony’s Adobo Pork Spare Ribs

Tony’s Adobo Pork Spare Ribs

These Adobo Pork Spare Ribs by @CreoleSeoul bring bold, savory flavor to your table. Slow-simmered until…

Get Recipe
Cajun Shrimp Chips with Remoulade

Cajun Shrimp Chips with Remoulade

These Cajun Shrimp Chips by @TFTI.BBQ are crispy, spicy, and packed with bold Louisiana flavor in…

Get Recipe