Pot Roast In Foil Recipes

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

CHUCK ROAST IN FOIL

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 4 ½ 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.
• Note: Rub can be made and stored in airtight container at room temperature for 1 month.

POT ROAST IN FOIL

Steps:

• Coat roast with flour, salt, pepper& garlic powder.
• Pat off excess flour.
• Brown in some olive oil on all sides to form a nice crust.
• Place browned roast on aluminum foil (enough to complete a pouch).
• Cover roast with combined soup mixes& water.
• Wrap roast in foil, making sure it's sealed completely.
• Bake in a shallow pan at 300 degrees, 1 hour per pound.
• The soups create a fantastic gravy, so serve with garlic mashed potatoes!

POT ROAST IN TIN FOIL WRAP

Steps:

• Place 2 large sheets of tin foil, side by side, in a 13x9 baking pan.
• Place pot roast on top and sprinkle with pepper, to taste.( Do not salt as it gets enough from the onion soup mix).
• Mix can of mushroom and dried onion soup together.
• Spoon on top of pot roast.( Mix will look kind of weird, but I promise this will make a rich brown gravy).
• Seal foil around the roast well so the juices don't leak out.
• Bake at 325 degrees for 3 hours.

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.