Chicago Style Spicy Roast or A Roast of Epic Deliciousness, the Stuff from Which Legends are Born

1. Adjust oven rack to lower-middle position and heat oven to 300ºF.

2. Combine garlic powder, basil, oregano, and pepper in small bowl.

3. Pat roast dry with paper towels (don’t skip this step; drying the meat is what helps it brown beautifully in the pan). Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Brown roast all over, about 10 minutes, then transfer to a V-rack set inside a roasting pan.

4. Add onion to fat in skillet and cook over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 1 teaspoon spice mixture until fragrant, about 1 minute. Stir in broths and water, using a wooden spoon to scrape up browned bits. Bring to boil, then pour into roasting pan.

5. Stir remaining oil, pepper flakes, and salt into remaining spice mixture. Rub mixture all over meat and roast until meat registers 125ºF (for medium-rare), 75 to 90 minutes. Transfer roast to cutting board, tent with foil, and let rest 20 minutes.

6. Pour jus through a fine-mesh strainer and keep warm. Slice roast crosswise against grain into ¼-inch-thick slices. Serve with jus. You must serve it with the jus. You must! I also serve thick, soft pieces of french bread to dip in the jus. Oh the jus—so delicious!

 I await your comments on the greatness you achieved with this dish.