1 tsp. garlic juice or pressed garlic
1/2 tsp. freshly ground black pepper
1 bay leaf
1 1/2 c. broth
4 to 6 lb. rolled beef roast
3 tbsp. olive oil
2 tbsp. water
2 whole cloves
2 tbsp. flour

Combine garlic, pepper, bay leaf, cloves, and broth in large roaster. Add roast. Spoon mixture over roast. Cover and marinate overnight in refrigerator, occasionally basting roast with marinade. Heat oil in large skillet. Remove roast from marinade; pat dry and brown on all sides. Place roast back into marinade and cover. Bake in 375 degree oven for 2 hours. Uncover; allow roast to brown about 30 minutes. Remove roast from pan. Place roasting pan with marinade on burner. Bring to a boil. Make paste with flour and water. Pour into marinade, stirring constantly. Cook until thickened. Slice roast and serve with gravy. Makes 8 to 10 servings.