Slouie Pot Roast
- Ready In:
- 5hrs 40mins
- Ingredients:
- 13
- Yields:
-
1 Roast
- Serves:
- 8
ingredients
- 3 lbs chuck roast
- 2 tablespoons Emeril's Original Essence
- 2 tablespoons Lawry's Seasoned Salt
- 1⁄4 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
- 1⁄4 cup dry sherry
- 3 tablespoons A.1. Original Sauce
- 3 bay leaves
directions
- Coat the chuck roast with the Essence and Lawry’s salt. Kind of let it soak into the meat. If you have Lawry’s seasoned pepper, give it a go also.
- Heat up your large fry pan (with lid available) until it gets fairly hot.
- Pour the olive oil on it, yeah, it’ll smoke, so what.
- Sear the roast on the pan about five minutes per side.
- Take the roast out.
- Throw some more oil in if you need it.
- Toss in the carrots, celery and onion and sauté until the onions are translucent.
- Add the garlic and stir until fragrant (about 30 seconds).
- Add the tomatoes and cook until a lot of the liquid is gone.
- Add the Sherry and cook until the alcohol is gone.
- Add the A-1 and stir until it’s mixed in with everything else.
- Push stuff aside and put in the roast.
- Cover with water and let it come to a boil.
- Cut the heat back, add the bay leaves, cover and simmer until you’re ready to eat it. The longer the simmer time, the better.
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