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1
Stuff the roast with garlic cloves by cutting 2-3 slits on each side of the roast and putting a garlic clove in each slit.
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2
You can do this the night before if you have the time.
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3
Place butter and oil in a large (4 quart or larger) roasting pot on the top of the stove and melt on medium-high heat.
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4
Salt and pepper the roast and coat with flour on all sides.
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5
Once you have the roast coated in flour, add it to the hot butter and oil mixture and continue to cook on the stove.
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6
When the flour browns on one side, turn the roast over to brown the other side.
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7
When all sides are browned, lift the roast and add water to the pot, scraping the bottom to loosen all the num-nums!
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8
Let it boil for about 3-4 minutes; place a flat pot rack in the bottom of the pot (if you have one.
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9
If not, no problem).
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10
Place the roast back in the pot.
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11
Lower the heat to low-medium and cover pot leaving a very small opening for steam to escape slowly.
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12
Simmer gently for at least 3 hours - the roast should be well done and very tender.
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13
Check on it every 15 minutes or so, to make sure that it is not sticking to the bottom of the pot.
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14
If it does stick, lower the heat even more.
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15
You don't want any burnt bits in your gravy.
