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Recipe Source: cdkitchen.com
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Garlic Chuck Roast
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Serves/Makes: 6
Ready in: 2-5 hrs
- 3 pounds boneless beef chuck roast
- 6 cloves garlic, split in half
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 5 bay leaves
- 1 large onion, thinly sliced
- 2 tablespoons butter or margarine, melted
- 1 1/2 cup water
- 1 pound baby carrots
With a sharp knife, cut 12 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper. 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 325 degrees F for 1-1/2 hours. 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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