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1
Preheat the oven to 325 degrees.
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2
Make 10 slits throughout the roast.
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3
Stuff a clove of garlic in each slit.
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4
Rub the entire roast with the olive oil.
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5
Season with salt& pepper.
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6
Heat a large skillet over medium heat.
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7
When the pan is hot, sear the roast on all sides, about 3-4 minutes.
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8
Remove from the pan and place the roast in a dutch oven with a cover.
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9
Add the stock and cover.
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10
Place in the oven and cook for 4 hours.
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11
Place the vegetables around the roast and cover.
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12
Cook for an additional hour.
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13
Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
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14
Whisk the flour and water together.
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15
Pour the reserved liquid and grime into a saucepan and bring to a simmer.
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16
Whisk the flour mixture into the reserved liquid.
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17
Bring the liquid back to a simmer and cook for 4-6 minutes.
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18
Season with salt and pepper.
