Superhero Pot Roast

• 4-5 lb bone-in chuck roast
• 3/4 c flour
• 2T adobo
• olive & canola oil
• 1/4 c butter
• small leek, chopped
• large onion, sliced
• 1 red pepper, diced
• 5 carrots, chopped, set aside
• 3 ribs celery, chopped
• 1 lb cremini or portabella mushrooms, sliced
• 2T Emeril's essence
• 3/4 c red wine
• 4-5 plum tomatoes, chopped
• 3 cloves garlic, crushed
• 4 c hot beef broth
• 4 potatoes, cubed
• 1 c cilantro, minced

1. Toss roast in large ziploc bag with flour & adobo; remove, reserving remaining flour, and brown deeply in oil on all sides. Remove and set aside.
2. Add butter to pan; saute leek & onion; add pepper; add half of carrots, celery; add mushrooms and cook until they release their moisture. Add essence and leftover flour, cook to brown flour a little, then add wine and tomatoes and cook to sauciness.
3. Pour veggie mixture into large crockpot, adding garlic. Lay in roast and top with rest of mixture, then pour broth over. Stew on high until meat is tender and falling off bone, 4-5 hours.
4. While meat is cooking, fry potatoes to crispy in more oil. Drain, set aside and salt.
5. Add potatoes and remaining carrots before serving stew garnished with cilantro, with chile oil and french bread.

flour, t, olive , butter, onion, red pepper, carrots, celery, cremini, t, red wine, tomatoes, garlic, hot beef broth, potatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/superhero-pot-roast-52932231 (may not work)