Cheyenne'S Cajun Roast
["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"]
["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."]
["garlic", "pepper sauce", "brown gravy mix", "Chachere", "oil", "water"]