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1. Allow about 1 lb of beef per person. Choose a long, flat cut rather than a tall, round cut. Ideal thickness would be about 2 inches.
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2. Try to choose a cut that has lots of meat and as little fat as possible.
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3. Bury small pieces of garlic in the roast by making little cuts with a small knife.
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4. Put the meat in a 13 x 9 or larger baking pan. Cover securely with foil. Do not season yet.
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5. Roast at 300 - 325 degrees. If you have longer, 250 degrees is fine. If you're in a hurry, you may use 350 degrees, but try to avoid this as it will dry out the animal.
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6. After about 1 hour, the roast will become juicy and bubbly. Now is the time to season. Be generous with Accent, salt and garlic salt on the side that's up, then turn the roast over, cover, and roast for another 1 1/2 hours or so (depending on size of cut).
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7. Remove the roast from the pan and wrap in foil to keep warm. Pour any pan juices into a 4 cup measure. Put the rice into the pan. Add water or stock to the cup to make a total of 4 cups. If you add water, you can put in a couple of bouillion cubes or GW envelopes to boost flavor. Pour the liquid over the rice, cover, and bake at 350 for half an hour.
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8. Put roast back in the pan on top of the rice, cover, and roast at 350 degrees for another half hour.
