Chuck Roast With Garlic And Onions

• 1 boneless chuck roast (about 3 lb.)
• 10 peeled garlic cloves
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. canola oil
• 1 large onion, thinly sliced
• 2 Tbsp. melted margarine
• 1 1/2 c. water
• 1/2 lb. baby carrots
• 2 medium potatoes, peeled and thinly sliced
• 6 bay leaves (optional)

1. With a sharp knife, cut 10 slits in the roast; insert garlic cloves. Sprinkle meat with salt and pepper. In a Dutch oven, brown meat on both sides in the canola oil. Drain. Top roast with onion slices and bay leaves, if using. Drizzle with melted margarine. Add water to the pan, cover and bake in 325u0b0 oven for 1 1/2 hours. Baste roast with pan juices; add carrots and sliced potatoes. Cover and cook an additional 45 to 60 minutes, until meat and veggies are tender. Discard bay leaves.

chuck roast, garlic, salt, black pepper, canola oil, onion, margarine, water, baby carrots, potatoes, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21873 (may not work)