Never Fail Michigan Pot Roast - cooking recipe

Ingredients

1 (4 lb.) bone-in beef chuck roast
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. margarine
1 Tbsp. vegetable oil
2 small onions, halved and sliced
2 c. chicken broth
4 large potatoes, peeled and quartered
12 baby carrots

Preparation

Preheat oven to 350\u00b0.
Rub roast with crushed garlic.
Sprinkle with salt and pepper.
Mince garlic and set aside.
Heat butter and oil in large Dutch oven over medium heat.
Add meat and brown well 2 minutes per side.
Transfer to a plate.
Add onions and garlic to pot and cook 3 minutes.
Stir in chicken broth, scraping bottom and sides of pot.
Return meat to pot and heat to boiling.
Cover and bake 1 hour and 40 minutes.
Add potatoes and carrots and bake 1 hour more.
Make gravy from broth after removing meat and vegetables.