Ingredients:

• 3 to 3 1/2 lb chuck roast
• 8-12 cloves garlic
• 8-10 medium potatoes
• 1 med-large onion
• 6-8 carrots
• 6 beef bouillon cubes

Preparation:
Using a sharp paring knife, cut small slits into the roast about 1 1/2 to 2 inches deep.  Push a whole clove of garlic into each slit.  Sprinkle the outside of the roast with salt and pepper.

Preheat a 12-inch dutch oven over 20 coals until very hot.  Add a small amount of olive oil or vegetable oil.  Brown the roast thoroughly on all sides.  Spending a little extra time on this step making sure you get a nice brown crust over the outside of the meat will pay huge dividends in the amount of flavor the roast will have at the end of the cooking time.

Once the meat is browned, place it in the bottom of the dutch oven, cover, and cook with 6 coals bottom heat and 10 coals top heat for 3 to 5 hours, replacing the coals every hour or as needed.

Cut the potatoes, carrots, and onions into bite-sized chunks and season to taste with salt and pepper.  Put the bouillon cubes into the pan juices so that they’ll dissolve during the final hour of cooking.  Add the vegetables to the dutch oven, cover, and cook with 8-10 coals bottom heat and 16-18 coals top heat for one more hour or until the vegetables are cooked through.

Remove the pan juices to an 8? dutch oven and add enough hot water to make about 4 cups of liquid.  Place the small dutch oven over a dozen or so coals and bring the liquid to boiling.  In a small bowl, combine 1/4 cup water with 1-2 Tablespoons of corn starch.  When the liquid in the dutch oven is boiling, slowly add the corn starch slurry, stirring constantly, until a thickened gravy is formed.

Spoon the gravy onto each plate of pot roast and vegetables.

Serves 8-10