Cheyenne'S Cajun Roast - cooking recipe

Ingredients

3 to 4 lb. roast (chuck, round, etc.)
4 to 5 pods garlic
hot pepper sauce
1 pkg. brown gravy mix
Tony Chachere's Creole seasoning
2 Tbsp. oil
1 c. water

Preparation

Stuff roast with garlic. Brush sides of roast with hot pepper sauce, brown gravy mix and Creole seasoning. Put oil in Dutch oven pan or roasting pan; brown meat well on all sides over high heat. Add water; cover and simmer gently over a low heat for 2 to 3 hours or until meat is tender.