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Garlic Pot Roast Recipe

Garlic Pot Roast Recipe photo by Taste of Home

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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

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Garlic Pot Roast Recipe

Prep: 20 min. Bake: 2-1/2 hours

Yield: 8 Servings

20 150 170

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

Directions

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Garlic Pot Roast

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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.