3 to 5 lb. roast
10 carrots
3 cloves of garlic
2 to 3 tablespoons cooking oil
6 potatoes
4 onions
salt and pepper to taste
3 tablespoons flour


Prepare roast by rubbing with salt and pepper. Then slit
pockets in the meat and insert garlic cloves in the
pockets. If you wish to have gravy with the vegetables,
dredge the roast in flour and brown in the cooking oil in
a hot dutch oven and very slowly add 3/4 inch of water
(to prevent cracking). If you don't want gravy, don't
flour the roast or add water. Cook in a slow to moderate
oven (250* to 350* F) for 1 1/2 hours with coals under
and on the lid of the oven. With a tender piece of meat
such as eye of round, rump, or sirloin tip, you may wish
to cook to rare or medium. This is accomplished with
less cooking time. To test if done, pierce with a sharp
knife and look at the color of the juice that escapes, or
twist the knife and look at the color of the interior for
the correct degree of pinkness. With about 40 minutes
to go, add the whole vegetables to the oven, cooking
until the vegetables are tender.