Ingredients
1 boneless beef chuck roast (3 pounds)15 garlic cloves, peeled1 teaspoon salt1/4 teaspoon pepper2 tablespoons canola oil5 bay leaves1 large onion, thinly sliced2 tablespoons butter, melted1-1/2 cups water1 pound baby carrots
Preparation
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.
