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Ingredients
- 1 (4 1/2 to 5 lb.) frozen boneless chuck roast
- 2 tsp. garlic powder
- 1 Tbsp. cayenne pepper
- 3 Tbsp. dehydrated onion
- 2 beef bouillon cubes
Method
- Mix garlic powder, cayenne pepper and dehydrated onion together and sprinkle over roast.
- Pour water around roast (as much as possible) and add beef bouillon cubes.
- Cover with lid or foil and bake.
- Leftover juices can be frozen for future uses such as soups, gravy, for adding to rice, etc.