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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Yield: 8 servings.
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