2 tsp. steak salt
1/4 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
2 tsp. Frank Davis Beef Seasoning
6-8 lbs. boneless chuck roast, excess fat trimmed
2 heads garlic, peeled
1/4 cup peanut oil
3 lbs. yellow onions, cut in half rings
1/2 cup amber beer
1/2 cup hearty burgundy wine
1 lb. wheat noodles, cooked al-dente
2 heads cauliflower, whole
1/2 stick margarine, melted
1 tsp. Frank Davis Vegetable Seasoning

First, liberally sprinkle the chuck roast with the salt, white pepper, black pepper, red pepper flakes and the beef seasoning. Then set it aside for about 15 minutes or so. In the meantime, pre-heat your Dutch oven for 2-3 minutes over a high flame and pour in the peanut oil. When the oil just begins to smoke, drop in all of the onions and 'caramelize' them (in other words, fry them until they turn a pretty golden brown).

When the onions are ready, remove them from the pot, drop in the seasoned roast, and quickly sear all it on all the sides. Then when the roast is evenly sealed and lightly browned (which locks in its juices), 'sandwich' the caramelized onions back into the pot the way you do this is to put a layer on the bottom of the pot, then lay the roast on the onions, then spread the remaining onions over the top of the roast.

At this point, tightly cover the pot and slide it into a preheated 350 degree oven (you could cook the roast on the stovetop, but unless you watch it very closely you take a chance on having it burn on the bottom)/ In the oven, you technically want to cook the beef for about 27 minutes to the pound, which means that a four-pound roast should be perfectly done in about 2 hours. You want it fall-apart tender? Cook it for 3! Just reduce the heat to 300 degrees for that last hour and don't peek in the pot every 5 minutes! Let it cook! It won't burn!

About 20 minutes before the pot roast is ready, boil your wheat pasta. Remember, it needs a little longer to cook than does semolina, so figure about 12 minutes at a rolling boil for it to become al-dente and for the 'wheaty' texture to smooth out. This is also the time to cook your cauliflower best method is to use the microwave. All you do is place the trimmed head down into a microwave safe bowl, take a pastry brush and paint on the melted margarine mixed with the vegetable seasoning, cover the bowl with tight-fitting plastic wrap, and nuke it for exactly 11 minutes. Then right out of the oven, brush the cauliflower once again with the melted butter and sprinkle on a light dusting of garlic powder and fresh ground black pepper.

When the roast is cooked, remove it from the Dutch oven and pour the beer and the wine into the pot drippings. Then with a spoon, carefully 'deglaze' the pot (which means you scrape up whatever has stuck to the pot while the chuck roast was cooking and you use it to make a natural gravy). Plan to simmer the pot drippings/wine/beer mix for about another 10 minutes to get everything to blend and give the alcohol time to cook out. Just before you serve the meal, take a small hand-held blender and puree the onions that make up the bulk of the pan drippings (you can do it right in the pot) this well become the finished sauce, naturally thickened without the addition of flour or cornstarch.

When you are ready to eat, slice the roast against the grain with an electric knife and generously serve it with the pan gravy over a bed of noodles, alongside a wedge of buttered cauliflower. You talk about some fine eatin'.---------

Chef's Notes:

1. If you plan to cook the roast on top of the stove instead of the oven, be sure you put a heat dissipater between the pat and the stove grate to reduce the chances of having the meat burn on the bottom.

2. If you prefer a sweeter gravy with your roast, eliminate the wine and the beer and do nothing but puree the onions into a sauce with the hand blender.

3. Depending upon your taste for spice, you may want to increase the seasonings after the gravy is made. Salt, pepper, and other ingredients can be adjusted after the meat has been full cooked.

4. Remember that because the chuck is cut fatter than other types of roasts, it will give you more fat in the gravy. To eliminate that problem, prepare the roast earlier in the day and refrigerate the gravy and pan drippings prior to service. This way, it's only a matter of skimming off the fat once it has congealed on the surface. Not only that, the roast will slice much easier after it has cooled down a little.