Cajun Roast Beef

The gravy this makes is great!

1/4 cup instant minced onion
1/4 teaspoon instant minced garlic
1 tablespoon salt
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground red pepper
3 tablespoons water
1/4 cup cider vinegar
1 (5 pound) boneless beef roast
1 teaspoon cornstarch
1 teaspoon water

Combine the first 7 ingredients and let stand 5 minutes to soften onion and garlic.

With a paring knife, cut 1-inch slits about 1 1/2 inches apart in all sides of the meat, sticking the knife to the middle of the roast.
Pry open slits and fill each with about 1/2 teaspoon of the mixture, using the point of a teaspoon.
Cover and marinate overnight in the refrigerator.

Place roast on a rack in a roasting pan.
Cover with foil or roaster cover.
Bake at 325 degrees F for 3 1/2 hours or until meat is tender, removing cover 40 minutes before baking time is up to permit meat to brown.

Remove roast to a platter.
Skim excess fat from pan drippings. Blend cornstarch with the 1 teaspoon water.
Add to drippings.
Stir and cook until gravy is slightly thick.

Serve with rice or potatoes and gravy.

Yield: 12 to 14 servings.