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Fire up your Egg and get a searing fire (550+) underway.
While the fire is getting its groove on, Take your roast (it`s been getting to room temp for an hour or so, right?) and coat it in a layer of Cow Lick. Do not be stingy. When you think you`ve shaken enough on, go over it twice more. Now, sear each side of the roast for about 4 minutes each. That time will be completely dependent on how much of an inferno you`ve created. Cut it down to 3ish if you`ve pegged your dome thermometer.
Once the roast has been seared, take it off and close the damper about half way (or a little more) and put the DFMT on with the gate barely open and the daisy petals barely open, too. While the fire is getting under control (shoot for 325 - 350), coarsely chop the onion, place the roast in a Dutch oven, toss in the onion, pour in some beef stock until the roast is half submerged, add some of the cabernet -- a generous bar serving or so, more if it is pedestrian, less if you really should be drinking it -- then come back with the beef stock until the roast is almost but not quite submerged.
Throw a couple of chunks of wood on the fire. On my last roast, I used white oak, and liked the effect very much. Let the chunks burn off the nasties for a couple minutes, make sure your temperature is where you want it (or just a little above) and then put the Dutch oven on the grate.
Maintain a temperature of 325 and check the level of your stock every half hour or so. Add more stock if it starts cooking off. The size of the roast will determine how long the cook is going to take, but as a very rough rule of thumb, think in terms of 40 minutes per pound of roast to final finish.
Just about an hour before final finish, add the potatoes in big chunks (I used redskins and quartered them) and the carrots and celery in mid-sized slices. Half way through the hour, put the lid on the Dutch oven. When the vegetables are done, take the roast out and let it rest and spoon the vegetables into a bowl.
Now in a sauce pan, melt a couple tablespoons of butter and (once melted) start whisking in some flour until you`ve created a light roux. When the roux is starting to move from ivory to tan, add some of the liquid from the Dutch oven. Keep whisking. Look for that perfect consistency, which only you can judge. If it is too thick, add more stock, if it is too thin, mix some stock and flour together and add it in. I`m lucky enough to have some morel mushrooms in the freezer and we just put up some horseradish. I chopped up half a dozen morels and added them and two heaping teaspoons of horseradish to the gravy. Any mushroom would work (just not as well as morels) and horseradish is one of those things that you either love or hate. Use your own judgement. One of the other recipes on the Egg web cook book suggests adding cloves of garlic in slits in the roast. I intended to do this, but forgot. I`ll try it next time. The gravy is not be overlooked. It really finishes the dish.
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