Pot Roast |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-12 | |||||||||
| INGREDIENTS: | ||
| 1-2 garlic cloves | 4-5 lb boneless chuck roast | 1 Tbsp oil |
| 1 pkg dry onion soup mix | pepper to taste | 2-4 carrots, cut into chunks |
| 2 bay leaves | 1 cup water | |
| 1 | Cut garlic cloves into slivers. With a sharp knife, cut slits on all sides of roast. Insert clove slivers into meat. |
| 2 | Brown roast in oil in Dutch oven. |
| 3 | Sprinkle with onion soup mix, pepper, carrots, and bay leaves. |
| 4 | Pour in water. Cover. |
| 5 | Bake at 300-325 F. for 3-3-1/2 hours, or until meat and vegetables are tender. |
| 6 | Skim off excess fat and remove bay leaves. Thicken pan juices for gravy. |