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Garlic Pot Roast

 Garlic Pot Roast
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
8 ServingsPrep: 20 min. Bake: 2-1/2 hours


  • 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


  • 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.

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Garlic Pot Roast (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.