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Special equipment: a French fry cutter; a deep-fryer.
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For the roast:
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Preheat the oven to 300 degrees F. Sprinkle the meat all over with salt, pepper and the cayenne. Heat the oil in a large Dutch oven and brown the roast on all sides, about 4 minutes per side. Remove the roast from the pan and add the garlic and onions. Place the roast on top, fat-side up. Add the beef broth and 4 cups water to the pan and cover. Place in the oven and roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, 3 to 4 hours.
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Transfer the roast to a cutting board and pour the broth into a bowl to reserve for the gravy. Slice the meat across the grain, then shred it with two forks.
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For the Poo-Yie gravy:
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Heat the butter in a large black cast-iron skillet or Dutch oven until fully melted and beginning to bubble. Add the flour and stir constantly until you get a nice, thick, dark brown color. Lower the heat and slowly add 7 cups of the reserved beef broth and whisk until smooth. Add the ketchup, pepper, vinegar, Worcestershire sauce, salt and onion powder and whisk over low heat. Add the shredded roast to the gravy and remove it from the heat. (If the gravy thickens, add a little more broth to thin it.).
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For the Poo-Yie fries:
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Meanwhile, soak the fries in cold water for 45 minutes. Drain in a colander to remove excess moisture.
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Heat the oil to 300 degrees F in a deep-fryer. Place the fries in the fryer basket and fry, 4 1/2 minutes. Take out the fryer basket and let the fries cool to room temperature (shake the basket to prevent the fries from sticking together); bring the oil to 350 degrees F. Drop the basket of fries back in the fryer and cook until golden, about 2 minutes. Drain well, shaking the basket.
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Put the fries in a bowl, pour the gravy over them and top with mozzarella and onions. Serve immediately. Reserve the remaining gravy for more Poo-Yie Fries.
