4-5 lb. roast beef (boneless chuck)
1/2 tsp. salt
1/4 tsp. pepper
Flour for dredging
1 clove garlic
2 tbsp. oil

Sprinkle meat with salt and pepper. Peel garlic, cut in half. With sharp knife stick roast, insert garlic in two places. Dredge roast in flour. Brown on both sides in heavy hot skillet. Remove, put in baking pan, roast at 350 degrees, adding water if needed. Cooking time 3 to 4 hours.