Pot Roast - cooking recipe

Ingredients

chuck roast or crown roast
6 to 8 cloves garlic
1 envelope onion soup mix
6 beef bouillon cubes
roux
1/4 c. Crisco oil
flour
1 onion, chopped
Creole seasoning

Preparation

Sprinkle Creole seasoning on roast.
Cut slits in roast for garlic.
Coat roast with flour and brown on both sides in 1/4 cup oil.
Take roast out of pot and make roux.
Saute onion in roux. Add about 3 quarts of water to roux.
Water may vary.
Add bouillon cubes and onion soup.
Stir and return roast to pot and cover and cook in oven at 450\u00b0 for 2 to 3 hours, adding water each hour.