This is a wonderful dinner with lots of flavor. The juices of the roast will flavor the carrots, onion and potatoes. Do not not try to rush the cooking of this meal, as a chuck roast needs to be slow cooked in order to become tender.

1 3-4 lb chuck roast
2 cups peeled potatoes, cut into 1 1/2 pieces
1 cup carrots, peeled and cut into 1 inch pieces
2 medium onions, peeled and cut in half
1/4 tsp McCormick Table Grind Black Pepper
1/4 tsp McCormick Granulated Garlic
1 McCormick Bay Leaf

1. Preheat oven to 325 degrees.
2. Place roast in shallow baking pan*
3. Distribute carrots, potatoes and onions evenly around roast.
4. Season roast with pepper, and garlic.
5. Place Bay Leaf on top of roast.
6. Cover pan tightly with foil.
7. Place in oven, and bake for 3 hours.

* Line pan with non-stick aluminum foil, or place roast in nylon baking bag for easy cleanup.

Variation: Omit the potatoes from the pan, and serve with mashed potatoes and gravy.