GARLIC POT ROAST

GARLIC POT ROAST


1 boneless beef chuck roasts (about 3 lbs.)
15 garlic cloves, peeled
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons canola oil
5 bay leaves
1 large onion, thinly sliced
2 tablespoons butter, melted
1-1/2 cups water
1 lb. baby carrots


With a sharp knife, cut 15 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 the pan. Cover and bake at 325 degrees for 1/1/2 hours.

Baste roast with pan juices; add carrots. Cover and bake 45 to 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.