2 to 3 lb. roast (good fat marble) chuck works great
3 or 4 cloves garlic (sliced)
2 pkgs. brown gravy mix (McCormick's, etc.)
1/2 chopped onion
1 1/2 to 2 cups water

Use suitable pan, I prefer a 4-quart cast iron pot with lid but 9x9-inch casserole dish works well too.

Cut small incisions and stuff garlic slices into them throughout entire roast. I prefer to sear both sides of roast at this point but it is optional. Use one package of gravy mix to dust the top of the roast, pouring the remainder plus the other package of gravy mix into separate bowl with 1 1/2 to 2 cups cold water. Mix well and pour in along side of roast. Try not to dump directly onto roast. Add onions and cover with foil or lid.

Bake at 325°F for a minimum of three and a half to four hours depending on the thickness of the roast. House should smell of goodness and roast should fall apart with a fork when done.

Submitted by: MATTHEW WALLAGE