Chuck Roast in Foil

Zutaten

Rub

3 tablespoons cornstarch

4 teaspoons onion powder

2 teaspoons packed light brown sugar

2 teaspoons table salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon instant espresso powder

1 teaspoon dried thyme

½ teaspoon celery seeds

Chuck Roast

1 (4-pound) boneless beef chuck-eye roast, pulled apart at seams, fat trimmed to ¼ inch, and tied at 1-inch intervals

2 onions, peeled and quartered

1 pound small red potatoes, quartered

4 carrots, peeled and cut into 1½-inch pieces

2 bay leaves

2 tablespoons soy sauce

Anweisungen

1. For the Rub Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine all ingredients in small bowl.

2. For the Chuck Roast Pat roast dry with paper towels. Place two 30 by 18-inch sheets of heavy-duty aluminum foil perpendicular to each other inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy sauce. 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.

3. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest for 20 minutes. Remove 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.

4. Remove kitchen twine from roasts. Slice roasts thin against grain and transfer to platter with vegetables. Pour ½ cup pan juices over meat. Serve with remaining pan juices.

Notizen

You will need an 18-inch-wide roll of heavy-duty aluminum foil for wrapping the roast. We prefer to use small red potatoes, measuring 1 to 2 inches in diameter, in this recipe.

WHY THIS RECIPE WORKS We ditched the onion soup mix traditionally used in this lazy cook’s pot roast, preferring onion powder and salt. Drizzling the vegetables with soy sauce before roasting enhanced the flavor of the pan juices. Brown sugar added depth, while a little espresso powder provided toasty complexity. Halving the roast let us apply more of the spice rub to its exterior.