Serves 20
2 four- or five-pound chuck roasts
1 head of garlic, cloves separated and peeled
Tony Chachere’s Original Creole Seasoning
2 medium yellow onions, minced
2 cans Amy’s Organic Cream of Mushroom soup
po-boy rolls or Leidenheimer bread
garnish: Boursin cheese, lettuce, tomato slices, Creole mustard

Rinse chuck roasts and pat dry. Using a sharp knife, poke deep slits all over each roast. Cut garlic cloves into slices and stuff into slits in the roasts. Be sure to flip the roasts over so each side gets a thorough stuffing of garlic.
Sprinkle each side with a light dusting of Tony Chachere’s—more if your group likes it spicy, less if they don’t. Place each roast on a large sheet of heavy-duty aluminum foil. Top each with equal amounts of minced onion.
Pour one can of soup over each onion-topped roast and wrap tightly in the foil. There should be a tight seal on the packet so as to keep all the juices in. (Note: The roasts can be prepared up to this point and refrigerated for up to 8 hours before cooking. If refrigerating, be sure to bring roasts to room temperature before proceeding to the next step.)
Place the foil-wrapped roasts on a heavy-duty, rimmed cookie sheet or roasting pan. Put the pan in a cold oven and turn oven to 250 degrees F. Cook for at least 6 hours. If the seal is tight on the foil, these roasts can stay in the oven for longer. They won’t dry out, just keep getting more and more tender.
Remove the roasts from the oven and carefully unwrap. Pour all accumulated juices into a slow cooker. Shred the meat and add to the slow cooker. Keep warm until ready to serve.
Serve on po-boy rolls or Leidenheimer bread. Garnish with Boursin cheese, tomatoes, lettuce and Creole mustard as desired.

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