Originally Posted by PattyH

I use plain tap water (enough to completely cover the roast), salt (about 1/4 to 1/2 cup Kosher, depending on the size of the roast), a few whole peppercorns and a bayleaf. I let this sit in the refrigerator overnight and take it out about 2 hours before I'm ready to cook it. I think the the skin on the garlic keeps it from getting too dry. If you like, you can cut the tips off and then the cooked garlic just squeezes out with a little mash of the fork. Of course, my Italian sister in law and I usually just pick up the cooked cloves and squeeze them with our fingers. The garlic is like wonderful butter on home made bread!!!