Pacific Pot Roast

1 Boneless chuck roast

8 Cloves fresh garlic

1 1/2 ts Salt

1/2 ts Black pepper

1/4 ts Red pepper

Oil for browning 1 1/2 Cups water

1 Large onion, chopped

Flour Water 1 tb Worchestershire sauce

1/4 c Tomato juice

Salt to taste Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides. Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water. Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.