• Cooking Time: 150
  • Servings: 6-8
  • Preparation Time: 10


Garlic lovers will die for this wonderful roast. The garlic comes out buttery, soft and melts in your mouth along with the beef. The onions and carrots make this a complete meal, however I always make my mashed potatoes to accompany it and thicken the pan juices with a cornstarch slurry for gravy. You can also make this in a crockpot, sear the meat in a pan and then transfer to crock and follow remainder of the steps. Cook on low 6-8 hrs, adding carrots for the last hour of cooking.


  • 1 boneless beef chuck roast 3-4 lbs
  • 15 cloves of garlic, peeled (about 1 head)
  • 2 Tblsp olive oil
  • 5 bay leaves
  • 1 large onion, thinly sliced
  • 2 Tblsp butter, melted
  • 1 1/2 cups water
  • 1 lb baby carrots or carrots cut in 2-3 inch pieces
  • salt & pepper to taste


  • Preheat oven 325 degrees F.
  • Salt & pepper both sides of roast. With a sharp knife cut slits in roast and insert garlic (shove it down into the meat so it stays put).
  • Heat dutch oven over high heat and brown meat in oil, both sides.
  • Remove from heat, place bay leaves on top of roast, top with onion slices. Drizzle butter over the onions. Add water to the pan. Cover and bake for 1 1/2 hours.
  • Baste roast with pan juices; add carrots. Cover and bake additional 45-60 minutes or until meat and carrots are tender.
  • Remove roast and veggies to serving platter. Remove bay leaves and discard. Thicken pan juices if desired. Let roast stand for 10 minutes.

Author Credit: Quick Cooking Magazine

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