Best Chuck Roast In Foil Recipes
BUDGET BAKED CHUCK STEAK DINNER IN FOIL
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
- Place the steak in the center of the foil and sprinkle with onion soup mix.
- Cover the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.
- Fold foil over and seal it well to hold in the juices.
- Place the foil package in a large, shallow baking pan or roasting pan.
- Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.
Nutrition Facts : Calories 749 kcal, Carbohydrate 38 g, Cholesterol 197 mg, Fiber 5 g, Protein 56 g, SaturatedFat 18 g, Sodium 1268 mg, Sugar 4 g, Fat 42 g, ServingSize 4 servings, UnsaturatedFat 0 g
POT ROAST IN FOIL
The best, no fail way to cook a roast. I give this recipe to all new brides, and they and their new husbands love it!! You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy. Also, you could substitute using a four pound bone-in roast.
Provided by LBEECH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 3.1 g, Cholesterol 108.9 mg, Fat 25.1 g, Fiber 0.1 g, Protein 35.1 g, SaturatedFat 9.4 g, Sodium 410.8 mg, Sugar 0.6 g
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.
Nutrition Facts : ServingSize 1 g, Calories 725 kcal, Carbohydrate 73 g, Protein 52 g, Fat 27 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 155 mg, Sodium 1953 mg, Fiber 9 g, Sugar 12 g, UnsaturatedFat 15 g
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