Pot Roast — Jewish Food Society

Ingredients

• 6 lb. boneless beef chuck roast, room temperature
• 1 teaspoon sea salt
• ¼ teaspoon ground pepper
• 2 tablespoons olive oil
• 8 cups of water, or enough to cover
• 6 large garlic cloves, peeled and chopped
• 2 large yellow onions, peeled and quartered
• 1 packet onion soup mix, such as Knorr or Lipton
• 1 ½ pounds new potatoes
• 5 medium carrots, peeled and cut into 1-inch pieces