Slouie Pot Roast

• 3 lbs chuck roast
• 2 tablespoons Emeril's Original Essence
• 2 tablespoons Lawry's Seasoned Salt
• 14 cup extra virgin olive oil
• 5 carrots, Chopped
• 5 celery ribs, Chopped
• 1 medium onion, Chopped
• 5 garlic cloves, Diced
• 1 (14 ounce) can diced tomatoes
• 2 (14 ounce) cans water
• 14 cup dry sherry
• 3 tablespoons A.1. Original Sauce
• 3 bay leaves

1. Coat the chuck roast with the Essence and Lawrys salt.
2. Kind of let it soak into the meat.
3. If you have Lawrys seasoned pepper, give it a go also.
4. Heat up your large fry pan (with lid available) until it gets fairly hot.
5. Pour the olive oil on it, yeah, itll smoke, so what.
6. Sear the roast on the pan about five minutes per side.
7. Take the roast out.
8. Throw some more oil in if you need it.
9. Toss in the carrots, celery and onion and saute until the onions are translucent.
10. Add the garlic and stir until fragrant (about 30 seconds).
11. Add the tomatoes and cook until a lot of the liquid is gone.
12. Add the Sherry and cook until the alcohol is gone.
13. Add the A-1 and stir until its mixed in with everything else.
14. Push stuff aside and put in the roast.
15. Cover with water and let it come to a boil.
16. Cut the heat back, add the bay leaves, cover and simmer until youre ready to eat it.
17. The longer the simmer time, the better.

chuck roast, salt, extra virgin olive oil, carrots, celery, onion, garlic, tomatoes, water, sherry, original sauce, bay leaves

Taken from www.food.com/recipe/slouie-pot-roast-452909 (may not work)