More Spice Seasoning 
No Salt Seasoning 
Tony’s Adobo Pork Spare Ribs
These Adobo Pork Spare Ribs by @CreoleSeoul bring bold, savory flavor to your table. Slow-simmered until…
Get RecipeThis New Orleans-inspired Roast Beef Debris Po’ Boy by @flychefaldenb is a flavorful mix of savory beef, gravy and Creole spices.
Ingredients
-
2 1/2 – 3 Pounds Chuck Roast, Remove Most of the Fat
-
1 Tablespoon Tony’s More Spice Seasoning
-
1 Tablespoon Tony’s No Salt Seasoning
-
2 Tablespoons All-Purpose Flour
-
1 Tablespoon Vegetable Oil
-
1 Onion, Sliced
-
6 Cloves Garlic, Minced
-
1 Tablespoon Worcestershire Sauce
-
3 1/2 Cups Beef Broth
-
2 Tablespoons Water
-
2 Tablespoons Cornstarch
-
French Bread
-
Mayonnaise
-
Lettuce
-
Tomato, Sliced
-
Bay Leaf
- Clear
Directions
- Remove all excess fat from the chuck roast and season it with Tony’s More Spice and No Salt Seasonings on all sides.
- Coat the roast in all-purpose flour.
- In a large Dutch oven over medium-high heat, add oil and sear the roast on each side for 5 minutes. Remove the roast and set aside.
- Add in the onions and let sauté for 5 minutes or until tender. Add in garlic and cook for an additional minute. Add 1/4 cup of the beef broth and deglaze the bottom of the pot with a wooden spoon.
- Pour in the Worcestershire sauce and the rest of the beef broth.
- Put the roast back into the pot along with a bay leaf.
- Bring to a boil, reduce to a low simmer and cover for 3 hours.
- Remove the roast from the pot and shred it.
- Mix together water and cornstarch until well combined and add to the broth. Stir until thickened and then add the shredded beef back to the pot.
- Put po’ boy together with French bread, mayonnaise, lettuce, tomato and beef and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Shrimp Chips with Remoulade
These Cajun Shrimp Chips by @TFTI.BBQ are crispy, spicy, and packed with bold Louisiana flavor in…
Get Recipe