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Pot Roast
Paul R. Giamona


     3-4 lb chuck roast or shoulder roast
     10-12 cloves of garlic
     1 onion, chopped
     salt to taste
     red or black pepper to taste
     1 c water, stock, or wine


     1.  Cut slits into roast and into each force a clove of garlic.
     2.  Season meat with salt and pepper.
     3.  In a dutch over, sear meat.
     4.  Add onions and liquid.  Cover and cook in 350 degree oven for 3 hours or until meat is extremely tender.  Can also be cook on stove top at very low heat.