Chuck Roast In Foil Recipes

EASY CHUCK ROAST IN FOIL

Steps:

• Preheat the oven to 300℉. Place the roast on a large sheet of heavy duty aluminum foil (or a double layer of regular) that has been set on a rimmed baking sheet. Rub a thin layer of olive oil over both sides of the roast. Sprinkle half of the soup mix packet on the top of the roast, half on the bottom. This will act as a dry rub. Bring the sides of the foil up and fold over to seal them, and then fold over the ends a few times to seal them, too. You will have a packet that should hold the juice that will cook out of the roast, but the baking sheet is essential as leaks do occur. (I do leave a bit of an air pocket at the top of the packet rather than wrapping the roast tight.) Bake the roast for 3½ hours or until the meat is fall-apart tender. If your roast is in the 3½ to 4-pound range, cook for approximately 4 hours. Remove the tray from the oven and allow the roast to sit, in the packet, for 10 minutes (longer is fine). When opening the foil packet, be careful of the hot steam that will escape. Serve right from the foil or transfer the meat to a serving dish and pour the juices overtop.**

POT ROAST IN FOIL

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
• In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
• Bake at 300 degrees F (150 degrees C) for 4 hours.

CHUCK ROAST IN FOIL RECIPE - (4.2/5)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine rub ingredients in small bowl. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around each roast at 1-inch intervals. Crisscross two 30 by 18-inch sheets of heavy-duty foil inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4½ hours. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest 20 minutes. Discard onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted pan juices into serving bowl. Remove kitchen twine from roasts. Slice roasts thinly against grain and transfer to platter with vegetables. Pour ½ cup pan juices over meat. Serve with remaining pan juices.