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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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:
1. With a sharp knife, cut 15 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper.
2. 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.
3. 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. Yield: 6-8 servings.
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