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Garlic Chuck Roast

Having never made a roast before, I experimented with a few ingredients to come up with this hearty all-in-one meal. Not only is it easy, but the tender entree gets terrific flavor from garlic, onion and bay leaves.
  • Total Time
    Prep: 15 min. Bake: 2-1/4 hours + standing
  • Makes
    8 servings

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 15 garlic cloves, peeled
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 5 bay leaves
  • 1 large onion, thinly sliced
  • 2 tablespoons butter, melted
  • 1-1/2 cups water
  • 1 pound baby carrots

Directions

  • With a sharp knife, cut 15 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper.
  • In a Dutch oven, brown meat in oil; drain. Place bay leaves on top of roast; top with onion slices. Drizzle with butter. Add water to pan. Cover and bake at 325° for 1-1/2 hours.
  • Baste roast with pan juices; add carrots. Cover and bake 45-60 minutes longer or until meat and carrots are tender. Discard bay leaves. Let roast stand for 10 minutes before slicing. Thicken pan juices if desired.
Nutrition Facts
1 serving: 385 calories, 22g fat (9g saturated fat), 118mg cholesterol, 425mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 35g protein.

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