Preheat oven to 500 degrees. Rub the pot roast with oil. Season generously with salt and pepper. Position in large, oven-proof skillet. Place on lower rack of oven, cooking until thoroughly browned on all services, about 45 minutes to 1 hour. Carefully remove from oven.

While meat roasts, prepare your cooking liquids. In large pot, add wine and onion, bring to boil over high heat cooking until reduced by half, about 10 minutes. Add the stock and bring to boil. Season generously with salt. Reduce heat to keep warm.

Add the peppercorns, juniper, allspice and a few sprigs of rosemary. When the browning stage is completed, cover roast with the hot stock. Bring to boil over high heat. Place a large sheet of aluminum foil, dull side up, over surface of the liquids, up the sides to the top of the edge of the skillet and seal by crimping. Place lid on the skillet and transfer to lower rack of oven.

Cook until tender, about 1 1/2-2 hours as tested by inserting a skewer without resistance. Remove from oven and allow to cool. Transfer about half of the cooking liquid through a fine sieve into a medium sauce pan. Bring to boil over medium-high heat, cooking until reduced to coat the back of a spoon, about 10 minutes. Remove from heat and whisk in the butter.

To serve, position the glorious pot roast in center of a warmed serving platter. Garnish with the remaining fresh rosemary. Serve by slicing across the grain with a sharp knife. Spoon the sauce over.

Yield: 8 servings

From: Jimmy Schmidt