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
Garlic Pot Roast
Garlic Pot Roast
Prep Time
20 min
Cook Time
2 hours 30 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
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.
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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