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Garlic Pot Roast

Total Time

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

Makes

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.

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