3 to 4 lb. Pike's peak roast
3 cloves garlic, slivered
1 1/4 tsp. Lawry's seasoned salt
Pepper to taste
2 tsp. chili powder
1 tbsp. grated Parmesan cheese
1 onion, sliced
1 stick butter
1 c. water
Potatoes, peeled
Carrots

Make slits in roast and insert garlic slivers. Cover the roast with salt, pepper, chili powder, and Parmesan cheese. Place onion on top. Put butter and water in pan with the roast. Bake, covered, at 325 degrees for 4 hours, basting the roast every 30 minutes. After 3 hours, add potatoes and carrots. The carrots are tastier with the peeling left on.