Garlic Pot Roast

• 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

1. 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.
2. Combine the water, onion soup mix and bouillon; pour over roast. Cover and bake at 325u0b0 for 1-1/2 hours.
3. Add the potatoes, carrots and onion. Cover and bake 1 hour longer or until meat and vegetables are tender. Thicken pan juices if desired.

chuck roast, garlic, garlic, italian salad dressing mix, pepper, canola oil, water, onion soup, potatoes, carrots, onion

Taken from www.tasteofhome.com/recipes/garlic-pot-roast/ (may not work)