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4 pound Beef, Boneless Roast
8 Garlic Cloves, Fresh
1½ teaspoon Salt
½ teaspoon Black Pepper
¼ teaspoon Cayenne
Oil
1½ cup Water
1 large Onion, Chopped
Flour
Water
1 tablespoon Worcestershire Sauce
4 tablespoon Tomato Sauce
Make 8 slits in roast at random intervals and insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides. Add water and onion; cover and simmer 2 hours or until tender.
When roast is done, remove to platter and thicken gravy with flour mixed with water. Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.
8 Garlic Cloves, Fresh
1½ teaspoon Salt
½ teaspoon Black Pepper
¼ teaspoon Cayenne
Oil
1½ cup Water
1 large Onion, Chopped
Flour
Water
1 tablespoon Worcestershire Sauce
4 tablespoon Tomato Sauce
Make 8 slits in roast at random intervals and insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides. Add water and onion; cover and simmer 2 hours or until tender.
When roast is done, remove to platter and thicken gravy with flour mixed with water. Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.
