Sear each side of the roast for about 1 to 1 ½ minutes. Do not sear longer or the garlic and parsley stuffing mixture will burn.
Turn down heat to medium low. Add the water. Season the water with SP&C to taste. The water turns to seasoned au jus that infuses the roast with additional flavor. Important: Check on the roast every half hour to ensure that the water does not cook out of it and burn the roast. Cook for 3 ½ to 4 hours, or until the roast begins to fall apart. Thicken with tapioca/arrowroot starch mixture, if desired.
Freeze any leftover gravy from this roast, and add it to the next roast to inject it with even more authentic south Louisiana flavor.