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1
Season the roast well with salt.
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2
Mix all of the spices and roll the roast well in the spices.
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3
Then roll the roast in the flour.
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4
Heat a Dutch oven or small stock pot to high.
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5
Coat with oil and sear all sides of the roast until very brown.
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6
Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine.
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7
Check for seasoning.
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8
Cover tightly and let simmer for 3 to 3 1/2 hours.
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9
Turn the roast at least every hour.
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10
In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper.
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11
During the last hour of roasting, top the roast with the vegetables and cover.
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12
Roast is ready when it is fork tender.
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13
Remove roast and check the vegetables/sauce for seasoning.
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14
Plating: On a very large platter, place a large mound of vegetables/sauce in the middle.
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15
Surround with Garlic Fingerling Potatoes and place roast on top.
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16
Serve with side of East-West Mustard.
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17
Slice roast tableside.
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18
Wine Suggestion: Ravenswood, Sangiacomo Merlot, Sonoma Valley, 1997
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19
For the Garlic Fingerling Potatoes: Preheat a hotel pan or heavy metal baking dish in a 375 oven.
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20
Toss the potatoes, garlic, olive oil, and chervil with salt and pepper.
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21
When the pan is hot, add the potatoes.
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22
They should sizzle.
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23
Roast until they turn brown, then turn oven down to 350 degrees.
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24
Cook for about 30 minutes or until a knife easily pierces the spuds.
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25
For the East West Mustard: Mix the 2 powders together and add enough water to make a paste.
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26
Mix in the sugar and Dijon.
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27
Serve in a small side dish.
