By Ran E. Creitz
1 3-5# chuck or shoulder roast
6-8 cloves garlic
1 large onion, peeled and halved
Salt, pepper, 2 dashes of soy sauce
Most people like their roast beef sliced from the haunch (as do I), but most of us can't buy a whole leg at one time so I do it a little differently. This recipe calls for over-cooking the meat, which I normally stay well away from, but the results of the slow roasting of beef surrounded by garlic is mouth-watering.
Place salted, peppered beef into a shallow pan with fat (if any) facing up. Surround with garlic and place onion halves close to meat. Shake about 1-2 tbsp soy (Japaneese style) over top and cover with aluminum foil. Roast in 300-325 degree oven for about 2-3 hrs. or until juice is nearly gone. Remove meat and vegetables and use drippings to make gravy.
Rand E. Creitz
"A merry heart doeth good like a medicine, but a broken spirit dries the bones."