3 1/2 to 4 lb. boned, rolled chuck roast, fat removed
1/4 tsp. black pepper
1/4 tsp. dried tarragon
1/2 tsp. grated lemon peel
1 tsp. paprika
1-2 cloves garlic, crushed

Pierce meat with large skewer, combine seasonings and oil and pour over holes so that oil will penetrate through meat. Place meat in large sheet of heavy aluminum foil, seal securely by crimping edges.

Place in roasting pan in oven preheated to 250 degrees. Roast 4-5 hours. When foil is unwrapped, at least 1 cup of liquid will be available for gravy as is or strain, thicken slightly with cornstarch or flour, add salt to taste, pour in to saucepan and simmer 10 minutes. Serve sliced meat with sauce. Serves 6 persons, generously.

NOTE: If using rolled roast, be sure all fat is removed. A bone in roast can be used, but it won't roll, of course or slice as well. It does not hurt to double the foil. Be careful when opening foil; steam rushes out.