How to make it

  • Liberally rub Tony’s Creole seasoning and garlic powder all over the roast.
  • Pierced roast all over and on both sides with a metal meat tenderizer. (Such as the Jaccard)
  • Allow the meat to absorb seasonings for ½ - 1 hour at room temperature.
  • In a 6 qt. cast iron Dutch oven, heavily coat the (the inside) bottom with vegetable oil (not canola spray).
  • Preheat the oven to 300°F.
  • In the cast iron pot, brown the roast on both sides in the oil over medium-high heat and leave it in the pot. (turn off the heat at this time)
  • Add enough water to just barely cover the roast.
  • Cut a large onion into 1/8 and place the pieces all around the roast.
  • Cover and place into oven for 3 hour.
  • Every hour, remove the pot from oven, baste and flip roast then return to the oven.
  • After the 3rd hour, remove from the oven, baste the roast then remove it from the Dutch oven to a plate and cover with foil. (Be careful, the roast will tend to fall apart at this point)
  • With a baster, remove as much grease from the Dutch oven as possible.
  • Pour the rest of the liquid through a strainer to remove the big chunks.
  • Next pour the liquid into a grease separator and remove and discard the grease and oils.
  • Pour the liquid back into the Dutch oven and heat on the stove top at medium heat.
  • Very slowly add Wondra sauce & gravy flour until the desired thickness is achieved.
  • Add Kitchen Bouquet until the desired color is achieved.
  • Cook to a low boil then remove from heat.
  • Cut up roast, cover with gravy and enjoy :)

Reviews & Comments 7

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    " It was excellent "
    mrspaquet ate it and said...
    i just followed the basic directions of this recipe using what i had on hand. didnt have onion but had lots of garlic and i used a different seasoning that i prefer. it came out amazing the meat was shredably tender and not dry and the gravy was a great touch. my husband loves when theres gravy. i also added red potatoes about half way thru. ill definatly make this again. i wonder if it would work in the slow cooker?
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  • dlilangel066 5 years ago
    Hello, I do not have Tony’s Creole seasoning but I do have Zatarain's Creole seasoning.. can I use this.. If so, should I use the same amount recommended in recipe? I want to make this tomorrow for dinner :-) Thanks for your help..
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    " It was excellent "
    farmjam ate it and said...
    Just made this today and Wow, It was scrumptious and so tender, fork tender and melt in your mouth. Seasoning was good and will be my go to recipe from now on. Thank you for the recipe
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    " It was excellent "
    jmbaker1883 ate it and said...
    This was the BEST roast I've ever made! Thank you!
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    " It was excellent "
    annieamie ate it and said...
    Thank you for the recipe! This is the recipe that I was looking for! I'm so glad you posted it on line.
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome roast thanks a keeper thanks
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    " It was excellent "
    midgelet ate it and said...
    sounds fabulous!
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    " It was excellent "
    mystic_river1 ate it and said...
    Saved and printed...just great and well deserving of a 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    angelinaw ate it and said...
    Sounds great and I highly recommend the Wondra for anyone learning how to make gravy (no lumps everytime)! Thanks and a high five!
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    " It was excellent "
    brianna ate it and said...
    Sounds wonderful. Thanks
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