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Prep Time: 40 Minutes Cook Time: 300 Minutes |
Ready In: 340 Minutes Servings: 2 |
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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! 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 steak sauce |
3 bay leaves |
Directions:
1. 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.
2. Heat up your large fry pan (with lid available) until it gets fairly hot.
3. Pour the olive oil on it, yeah, it’ll smoke, so what.
4. Sear the roast on the pan about five minutes per side.
5. Take the roast out.
6. Throw some more oil in if you need it.
7. Toss in the carrots, celery and onion and sauté until the onions are translucent.
8. Add the garlic and stir until fragrant (about 30 seconds).
9. Add the tomatoes and cook until a lot of the liquid is gone.
10. Add the Sherry and cook until the alcohol is gone.
11. Add the A-1 and stir until it’s mixed in with everything else.
12. Push stuff aside and put in the roast.
13. Cover with water and let it come to a boil.
14. 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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