Garlic Pot Roast Recipe

5 3 2
Garlic Pot Roast Recipe
Garlic Pot Roast Recipe photo by Taste of Home
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Garlic Pot Roast Recipe

Read Reviews
5 3 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours

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

Nutritional Facts

1 each: 426 calories, 18g fat (6g saturated fat), 111mg cholesterol, 586mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 36g protein.

  • 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
  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.
  2. Combine the water, onion soup mix and bouillon; pour over roast. Cover and bake at 325° for 1-1/2 hours.
  3. 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.
Originally published as Garlic Pot Roast in Country Extra September 2008, p51

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Reviews forGarlic Pot Roast

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MY REVIEW
abbysaeger User ID: 7798153 163148
Reviewed May. 11, 2014

"AWESOME!"

MY REVIEW
jjillians923 User ID: 5221898 168866
Reviewed Mar. 3, 2011

"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."

MY REVIEW
tood1es User ID: 375243 94838
Reviewed Jan. 28, 2011

"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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