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1
Preheat the oven to 325.
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2
Mix together 1 tablespoon salt, 1 tablespoon pepper, and the flour and rub it thoroughly into the meat.
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3
Pour the oil into a big, heavy Dutch oven, and get it nice and hot over medium heat.
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4
Brown both sides of the roast til deep brown, 5 to 8 minutes per side.
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5
Take the meat out of the pot and set aside.
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6
Dump the onions, peppers, celery, and bay leaves into the pot.
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7
Season with a pinch of salt and pepper and cook til soft and translucent.
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8
Throw in the garlic and cook for 1 minute more.
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9
Add the broth and the Mutha Sauce.
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10
Give it a good stir.
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11
Put the meat back in and bring the liquid to a boil.
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12
Cover with a lid and pop into the oven to simmer gently for 1 1/2 hours.
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13
Grab the corn on the cob and carefully slice each ear into 2-inch rounds.
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14
Toss the corn along with the sweet potatoes, all-purpose potatoes, and thyme in with the meat.
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15
Simmer for about 45 minutes longer, or til the veggies are soft and the meat is tender.
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16
Take the meat out of the pan and let it rest on a warm platter for about 15 minutes.
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17
Skim the fat off the surface of the pan gravy and if it seems a little thin, just reduce it on top of the stove.
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18
Fish out and toss the bay leaves.
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19
Slice the meat and cover with gravy and veggies.
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20
Sprinkle on the scallions for color before serving it up.
