July 9th, 2009

While traditional roux is a staple in our culture, so is the fact that this rich diet has caused many health related problems. Here at Tony Chachere’s, we have developed a healthy and delicious alternative to the oil based roux. Our product is called Instant Roux Mix, which is a dry mix.

The cool thing with our Instant Roux Mix is its versatility. You can actually make a very traditional dark roux without any oil. From that point, you can add it to any recipe just as you would with any roux. It can also be sprinkled straight into any gravy while cooking.

Here is one of my favorite applications for our Instant Roux Mix that yields one of the best pot roast that is oh so fantastic, simple and affordable…

Cindy’s Simple Chuck Roast

Here are our ingredients:

3 simple ingredients

1 large chuck roast

Tony Chachere’s Instant Roux Mix

Tony Chachere’s Creole Seasoning

Rub down the chuck roast with both roux mix and seasoning to make a thick coating.

Give your roast a thick coating

Place the roast in a slow cooker. Cook on low for 8 to 10 hours until roast falls apart.

Place roast in slow cooker

Drain off liquids into a large measuring cup. Place liquid in freezer for about 1 hour and all the fat will come to the top and solidify. Remove the fat layer. Shred roast and return to slow cooker and pour over fat free gravy.

Shred that fork tender roast

Turn slow cooker to warm to heat through. Roast may be served over rice for rice and gravy or on sub rolls for the best roast beef poboys!

Roast shown here piled on a wheat roll with Baby Swiss

Pick up yourself a can of our Instant Roux Mix for yourself to experience its rich goodness and versatility.

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Tags: Gravy, Healthy, Roast, Roux

This entry was posted on Thursday, July 9th, 2009 at 2:29 pm and is filed under Quick and Easy Recipes, Roux and Gravies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.