Preheat oven to 350 degrees.

Heat Dutch oven on stove top to a medium high heat. Drizzle  half of olive oil on bottom of pan. Sprinkle coarse black pepper, kosher salt and half of the chipotle chili powder on bottom. Add roast and sear bottom for three minutes.

Turn Roast over and sprinkle coarse black pepper, kosher salt and half of the chipotle chili powder on bottom. Cook for three minutes and remove from heat.

Add onions around the bottom of the roast. Pour in water over the onions. Place the entire sweet potato on top of the roast. Cover the lid and cook for 90 minutes. Set timer.

Remove from oven. Place sweet potatoes in dish until needed later. Turn roast over and cover. Place back in the oven for 75 minutes. Set timer.

 

Remove pot from oven and set on stove.

Set water to boil for pasta.  Cook according to package instructions.

Slowly remove cover , due to steam and set aside. Place roast and onions onto a platter. Ladle the juice into a large measuring cup and set aside.

In  same Dutch oven, on stove top heat half oil. Add all-purpose flour, stir until oil and flour are combined. Keep stirring to prevent flour from burning. The color will change from white to beige, and start to darken. Once the color reaches a brown color, add the meat juice into the roux slowly and stir well. Allow this to cook and thicken for a few minutes.  Stir as needed. Remove from heat.

Add the roast back into the Dutch oven and onions. Place the sweet potatoes back on top of the Roast. Add back to the oven and cook for 15 minutes.

In serving bowls, place serving portion of noodles and drizzle gravy on noodles. Add roast and half of peeled sweet potato on the side.

Lagniappe: This roast and gravy makes an awesome “Roast Beef Po-Boy on French” .

 

 

 

 

 

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