1    Boneless chuck roast

      8    Cloves fresh garlic

  1 1/2 ts Salt

    1/2 ts Black pepper

    1/4 ts Red pepper

           Oil for browning
  1 1/2    Cups water

      1    Large onion, chopped

           Flour
           Water
      1 tb Worchestershire sauce

    1/4 c  Tomato juice

           Salt to taste
  Make 8 slits in roast at random intervals.  Into each slit insert one whole
  clove garlic and rub roast with a mixture of salt and pepper. Lightly coat
  bottom of a dutch oven with oil. Brown meat well on all sides.
   Add water and onion; cover and simmer 2 hours or until tender. When roast
  is done, remove to platter and thicken gravy with flour mixed with water.
  Season gravy with three remaining ingredients. Slice roast and serve with
  gravy over cooked rice.