4-6 lb. beef roast (rump, eye-of-round, etc.)
1/2 stalk celery, julienned, 1-inch pieces
3 cloves garlic, peeled, slivered
1 green onion, quartered lengthwise, cut into 1-inch pieces

Cracked or coarsely ground black pepper

Heat oven to 500 degrees. With a sharp pointed knife, make 1 1/2-inch incisions all over roast. Insert vegetables into slits. Sprinkle meat all over with pepper and place fat side up on rack on shallow pan. Cook 30-40 minutes at 500 degrees. Turn off heat and leave roast in oven for 2 hours WITHOUT OPENING THE DOOR!!!

Cut in very thin slices to serve. Serve warm or chilled. DO NOT REHEAT OR YOU WILL OVERCOOK IT. Serves 8-12.