Garlic Pot Roast Recipe

By traciesparks

My family loves garlic, the more the better. So, one day, I came up with this recipe...yum, yum good! Now, my family requests my mouthwatering roast for Sunday dinner every other week.—Rhonda Hampton, Cookeville, Tennessee

Ingredients

• 1 boneless beef chuck roast (3 pounds)
• 4 garlic cloves, peeled and halved
• 3 teaspoons garlic powder
• 3 teaspoons Italian salad dressing mix
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 3 cups water
• 1 envelope onion soup mix
• 1 teaspoon reduced-sodium beef bouillon granules
• 5 medium potatoes, peeled and quartered
• 1 pound fresh baby carrots
• 1 large onion, cut into 1-inch pieces

Details

Servings 8
Preparation time 20mins
Cooking time 150mins
Adapted from tasteofhome.com

Preparation

Step 1

Using the point of a sharp knife, make eight slits in the roast. Insert garlic into slits. Combine the garlic powder, salad dressing mix and pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain.

Combine the water, onion soup mix and bouillon; pour over roast. Cover and bake at 325° for 1-1/2 hours.

Add the potatoes, carrots and onion. Cover and bake 1 hour longer or until meat and vegetables are tender. Thicken pan juices if desired. Yield: 8 servings.

Nutritional Facts 1 serving equals 426 calories, 18 g fat (6 g saturated fat), 111 mg cholesterol, 586 mg sodium, 29 g carbohydrate, 3 g fiber, 36 g protein.

Originally published as Garlic Pot Roast in Country Extra September 2008, p51