Categories: Meats 
      Yield: 1 servings 
  
      1    Boneless chuck roast                1    Large onion, chopped 
      8    Cloves fresh garlic                      Flour 
  1 1/2 ts Salt                                     Water 
    1/2 ts Black pepper                        1 tb Worchestershire sauce 
    1/4 ts Red pepper                        1/4 c  Tomato juice 
           Oil for browning                         Salt to taste 
  1 1/2    Cups water                      
  
  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.