1 ¼ tbsp. Tony Chachere’s Original Creole Seasoning

1 tbsp granulated garlic

1 tbsp coarse ground black pepper

2 ribs celery cut into 2 inch pieces

1 med. to large onion, quartered & separated

1 tbsp Kitchen Bouquet

1 ½ tbsp Olive oil

3 cans (10 ¾ oz each) cream of chicken soup

Season meat with spices and let stand fifteen minutes.  Pour olive oil into a Dutch oven and heat over Med-Hi temperature until hot.  Brown roast on all sides, remove from heat add remaining ingredients, stir.  Cover and place into a preheated 275° oven and bake for 6 to 8 hours or until tender.  Enjoy!