Name: Garlic Pot Roast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8 servings
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

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

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Yield:8 servings

Prep:20 min

Cook:2 hours 30 min

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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

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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.