Roast may be partially boned to fit better in heavy deep skillet or dutch oven. A heavy cast iron pot works best. Stuff garlic into slits in roast then massage seasoning into meat. Coat roast with cooking oil. Put in pot on medium-high heat to brown both sides well (about 25 minutes). Lower fire to medium-low and add � cup water. Rub meat on bottom of pot to deglaze pot. Cook covered until water is gone then add � cup more water and cook until water is gone. Next add � cup water again and cook until roast is tender. After roast is browned total cooking time will be about 1 � hours. To make gravy, remove roast and set aside. Skim grease from drippings and discard. Add 1 tsp cornstarch to � cup water and dissolve. Add drippings and cook stirring for 5 minutes. If gravy is too thick or too strongly flavored add more water and cook a little longer. Pork roast is good cooked this way but it won't get as dark and will usually cook faster. Deer roast is also cooked this way but the night before rub Italian dressing into the meat and cover tightly. When browning the deer, throw in a couple of pork chops with it and brown the chops also then finish cooking it all together. The taste will amaze you. Deer takes a little longer to cook usually.