Garlic Stuffed Roast

Garlic Stuffed Roast

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"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

8 h 15 m servings 315 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

26
  1. 33 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 ...

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

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 ...

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 ...

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 les...

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.

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!!

Wow this recipe is wonderful and filling, my husband was in awe. I used a 1 1/2 lb chuck roast and only 4 garlic cloves sliced in half and slow cooked for 8 hours.