GARLIC POT ROAST

Garlic Pot Roast image

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

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 8 servings.

Number Of Ingredients 12

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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

Steps:

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 : Calories 426 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 586mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein.