Ingredients
1 boneless beef chuck roast (3 pounds)4 garlic cloves, peeled and halved3 teaspoons garlic powder3 teaspoons Italian salad dressing mix1/2 teaspoon pepper1 tablespoon canola oil3 cups water1 envelope onion soup mix1 teaspoon reduced-sodium beef bouillon granules5 medium potatoes, peeled and quartered1 pound fresh baby carrots1 large onion, cut into 1-inch pieces
Preparation
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.
