Servings: 6 – 8
Cooking and Prep: 4 hours, 30 minutes
Ingredients
4-pound beef chuck roast 1 large head of garlic 1 cup water 1/2 cup fresh parsley finely chopped
2 tablespoons Tabasco Salt black pepper, and cayenne pepper to taste 1 to 2 tablespoons tapioca starch
Directions
Make a few deep cuts on both sides of the roast using a cutting knife
Pour about 1/2 teaspoon of chopped garlic into each slot. Fill with about 1/4 teaspoon chopped parsley
Season the roast liberally with black pepper, salt, and cayenne pepper to taste
Pour one tablespoon of Tabasco over each side of the roast
Leave in the refrigerator overnight
Then take it out and let it stand at room temperature for thirty minutes; put the oven on medium heat
Roast each side for about 1 to 1.5 minutes
Turn down the heat and add the water
It takes three and a half to four hours to cook
