Slouie Pot Roast

"A friend of mine’s wife was in the hospital for quite a long time. He sent an update and indicated she had a dream about eating pot roast. I told him, “let me know and I’ll make one.” Well it turned out that she could eat pot roast. I told him that I’d try to remember what I did since I normally just rummage through the house and throw stuff in the pot. Here it is the heretofore secret recipe for pot roast!"
 
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Ready In:
5hrs 40mins
Ingredients:
13
Yields:
1 Roast
Serves:
8
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ingredients

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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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