Pot Roast - cooking recipe

Ingredients

1 (4 1/2 to 5 lb.) frozen boneless chuck roast
2 tsp. garlic powder
1 Tbsp. cayenne pepper
3 Tbsp. dehydrated onion
2 beef bouillon cubes

Preparation

Mix garlic powder, cayenne pepper and dehydrated onion together and sprinkle over roast.
Pour water around roast (as much as possible) and add beef bouillon cubes.
Cover with lid or foil and bake.
Leftover juices can be frozen for future uses such as soups, gravy, for adding to rice, etc.