Garlic Pot Roast
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours
YIELD: 8 servings.
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
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
-
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.
Nutrition Facts
1 serving: 426 calories, 18g fat (6g saturated fat), 111mg cholesterol, 586mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 36g protein.
© 2024 RDA Enthusiast Brands, LLC