• Cooking Time: 6 hours
• Servings: 6
• Preparation Time: 15 minutes
• 1 - 2 - 2 1/2 lb chuck roast
• 3 - 4 cloves garlic sliced
• salt and pepper
• oil
• 1 envelope onion soup mix (I sometimes use 2 just depends on how big my roast is)
• 1 large can cream mushroom soup
• 2 bay leaves
• 1 large onion roughly chopped
• 4 or 5 Carrots peeled and chopped
• 3 or 4 large potatoes peeled and chopped

1. Cut slits in roast, poke garlic slices in holes.
3. Salt and pepper meat.
5. Brown in oil in a large pot...something deep that can go into the oven.
7. Remove meat and set aside.
9. Add soup and mix to pot add 2 cans of water.
11. Let come to a boil.
13. Add meat back to pot.
15. Add enough water to cover meat good.
17. Add onion and bay leaves.
19. Cover with lid or foil,
21. Bake at 350 for 5 to 6 hours.
23. Check on the liquid every so often you may have to add water.
25. 45 minutes before it's done add potatoes and carrots.

I am asked to bring this to all of the church dinners. I thicken the juices with corn starch and milk for a gravy yummy!!