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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
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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Mar. 03, 2011 by jjillians923
Love it! Everyone in my family liked this Roast and made a point of telling me to NOT misplace this recipe. Definately going to make this roast once a month.
Reviewed on Jan. 28, 2011 by tood1es
My family went nuts for this recipe! I made a few slight variations to the recipe, but it's the recipe's base ingredients that make this roast so outstanding! I marinated the chuck roast in Pepsi for about an hour before searing it in the pan; I then used the Pepsi as a base for the basting sauce, adding additional water to it to reach the 3 cups of liquid. I also added flour to the spice rub before rubbing it on the chuck roast. Finally, I turned the chuck roast a few times in the basting sauce while it was cooking. I also roasted the vegetables in a separate dish from the chuck roast so that they would get a little crispy. I tossed the vegetables with salt, pepper, garlic powder, rosemary, and olive oil before roasting.
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