Chuck Roast In Foil
Prep Time30 minutes mins
Cook Time5 hours hrs
Total Time5 hours hrs 30 minutes mins
Servings: 4 -6
Calories: 725kcal
Author: Good Dinner Mom
For the Chuck Roast:
- 1 4-pound boneless beef chuck-eye roast
- 2 onions, peeled and quartered
- 6 small red potatoes, scrubbed and quartered
- 4 carrots, peeled and cut into 1 ½ inch pieces
- 2 bay leaves
- 2 Tablespoons soy sauce
You Will Also Need:
- Kitchen twine
- Heavy-duty 18-inch wide aluminum foil
- Fat separator measuring cup, optional but helpful
Make the Rub:
In a small bowl, combine 3 Tablespoons cornstarch, 4 teaspoons onion powder, 2 teaspoons light brown sugar, 2 teaspoons salt,1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon instant expresso powder, 1 teaspoon dried thyme, ½ teaspoon celery seed.
Make the Roast:
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 2 onions, 6 potatoes, 4 carrots, and 2 bay leaves in center of foil and drizzle with 2 Tablespoons 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.
Serving: 1g | Calories: 725kcal | Carbohydrates: 73g | Protein: 52g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 1953mg | Potassium: 2548mg | Fiber: 9g | Sugar: 12g | Vitamin A: 10259IU | Vitamin C: 36mg | Calcium: 128mg | Iron: 8mg