Pa Pot Roast

• 2 -2 12 lbs boneless chuck roast
• 1 teaspoon salt
• 14 teaspoon black pepper, freshly ground
• 1 teaspoon penzey's 4s seasoning salt
• 2 teaspoons olive oil
• 1 medium carrot, chopped (1/2 cup)
• 1 celery rib, chopped (1/2 cup)
• 1 large red onion, peeled, chopped (1 cup)
• 2 bay leaves
• 2 fresh parsley sprigs
• 2 tablespoons Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 cup hearty red wine
• 2 cups low sodium beef broth (enough to cover meat) or 2 cups unsalted beef stock (enough to cover meat)

1. Sprinkle meat with salt, seasoning salt and freshly ground black pepper.
2. Heat oil in large, heavy skillet.
3. Brown beef on all sides.
4. Place carrots, celery, onion, bay leaves and parsley in bottom of heavy casserole or dutch oven, just large enough so roast fits snugly.
5. Add wine, Worcestershire sauce, liquid smoke and beef broth to cover meat.
6. Cover with lid or heavy foil and bake (braise) at 350F for 1-1/2 to 2 hours or until meat is very tender.
7. Let meat stand in braising liquid until ready to serve.

chuck roast, salt, black pepper, penzeys, olive oil, carrot, celery, red onion, bay leaves, parsley sprigs, worcestershire sauce, liquid smoke, hearty red wine, beef broth

Taken from www.food.com/recipe/pa-pot-roast-3187 (may not work)