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Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating: On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with Garlic Fingerling Potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast table-side.
2 pounds fingerling potatoes, washed and scrubbed, skin on; 1/4 cup chopped garlic; 1/3 cup extra virgin olive oil; 1/2 cup chopped chervil; salt and black pepper. Preheat a heavy metal baking dish in a 375 degree oven. Toss the potatoes, garlic, olive oil and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to
1 tablespoon mustard powder; 1 tablespoon wasabi powder; ½ tablespoon sugar; 4 tablespoons Dijon mustard. Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small dish.