Garlic Stuffed Roast Recipe -
Garlic Stuffed Roast Recipe
  • READY IN 8+ hrs

Garlic Stuffed Roast

Recipe by  

"Super-easy, delicious and tender roast that makes its own gravy. Put it in when you leave for work, and dinner is done when you get home."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs

    8 hrs 15 mins


  1. Preheat oven to 250 degrees F (120 degrees C). Trim off any excess fat from roast. Make several deep slits and insert a half clove of garlic in each slit.
  2. Place roast in an aluminum oven pouch. Pour soup over roast. Then sprinkle soup mix over the roast followed by the Worcestershire sauce. Seal pouch tightly and place on a baking sheet.
  3. Bake in a preheated oven for 8 to 9 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2006

The only thing I did differently was use the slow cooker. I did not add any water, it was superb....Note...You do not have to add liquids to a slow cooker. I make baked potatoes that I cook all day in the cooker and never add a drop of liquid. They are the best baked potatoes ever..Back to this recipe...I love all that garlice. This was all I hoped it would be.

Most Helpful Critical Review
Oct 19, 2002

This was certainly a tasty recipe, however, I think next time I would use a less tender cut of meat such as rump or chuck. Indeed the sirloin roast fell apart, but I am not fond of the stringy texture it had. I like to slice my pot roast, not peel it! This would be better for a cheaper cut of meat. I also browned my roast first and added small potatoes, onion, and some whole fresh mushrooms to the baking bag.


33 Ratings

Sep 30, 2004

This was full of flavor and VERY EASY to make. However, we found it to be too salty. In the future I think I would add beef broth (I would pick low sodium) like another reviewer did, in order to cut down the concentration of the dry soup mix. Or, you can cut back on the amount of dry soup mix you put in. Either way, I certainly will be making this again! I just need to tweak it a little to my taste.

Dec 06, 2003

Also great done in the slow cooker on low for 8-9 hours.

Jul 02, 2008

I didn't trim the fat because there was not that much plus the fat adds flavor, used 2 cans of soup because knew from experience it would be too salty. If using one can of soup only use 1/2 of the dry soup mix. Loved the strong garlic flavor!

Feb 20, 2008

Really good garlic flavor. We loved that part. I'll probably use my usual herb rub next time with garlic stuffed in it. The gravy was too salty. I should have listened to others and used less onion soup mix. We ate it though.

Aug 29, 2002

I put the roast in the crock pot all day instead of the oven. The family liked it, but felt there was too much garlic. Next time I will only use half of the called for garlic.

Oct 26, 2008

We love this roast! I've cooked it in the crock and in the oven. It always comes out delicious. I throw carrots and potatoes into the pot. The gravy is perfect and the meat falls apart!!


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 1256 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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