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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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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Rhonda Brock Fuller

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.

Laurie C

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.


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