Carefully trim roast of any fat, external and internal. Combine peppers, salt, and garlic in a small bowl. Make several 1" incisions in the trimmed roast and stuff some of the seasoning mix inside. Then rub the rest over the roast. Wrap well in plastic and store in fridge overnight.

The next day: 1. Preheat the oven to 250 degrees.

2. Transfer roast to roaster pan. Cover with chopped onions and bell peppers.

3. Add the root beer extract and kitchen bouquet to 2 cups water and pour around the roast.

4. Cook uncovered for 5-7 hours until internal temp reaches 165 degrees on a meat thermometer. It should be juicy but not pink at all. (The original directions said you could speed this up at 350 degrees for 3-4 hours.)

5. Transfer the roast to a serving platter (carefully; it should be fall-apart tender!).

Make the Gravy:

1. Pour the pan juices into a saucepan, scraping the roaster for any good bits left behind. Let it stand for 15 minutes to half an hour, then degrease with spoon.

2. Bring the juices to a simmer and reduce heat. While the juices are cooling and then heating in step 1, melt 2 T butter in another small saucepan. Add 1 T flour and heat, stirring constantly, until the mixture turns just a shade darker than peanut butter. Careful--it is really easy to burn this roux.

3. Add the roux (OR the corn starch dissolved in 1/4 c water) to the simmering juices, stirring to make sure it dissolves completely. Let simmer for a further 15 minutes. Add water if needed to thin out some.

4. Stir in green onions and parsley. Remove from heat.

Serve the sliced roast with brown rice.