Pot Roast in Foil
Pot Roast in Foil is a tender and flavorful beef dinner cooked with hearty vegetables.A beef roast is seasoned with garlic, herbs, Worcestershire sauce, salt, and pepper.Potatoes and carrots absorb the savory juices as everything cooks together.Foil helps retain moisture and keeps the roast juicy during the long cooking process.Onions add natural sweetness and depth to the finished dish.This comforting recipe is perfect for Sunday dinners, holidays, and family gatherings.
Ingredients
For the Roast
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon onion powder
For the Vegetables
- 1½ pounds baby potatoes, halved
- 4 medium carrots, cut into large pieces
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 cup low-sodium beef broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 325°F (165°C).
- Place a large sheet of heavy-duty aluminum foil on a sturdy baking sheet or roasting pan. For extra protection, use two overlapping sheets.
- Combine salt, black pepper, garlic powder, thyme, rosemary, and onion powder. Rub the seasoning mixture evenly over all sides of the roast.
- For deeper flavor, heat the olive oil in a large oven-safe skillet over medium-high heat.
- Place the potatoes, carrots, onion, and garlic around the roast.
- Place the seasoned roast in the center of the foil.
- Pour the beef broth around the roast rather than directly over the top.
- Bring the foil over the roast and vegetables. Fold the edges tightly to create a sealed packet.
- Make sure there are no large openings where steam and moisture can escape.
- Bake for approximately 2½–3 hours, depending on the size and thickness of the roast.
- Carefully open the foil because hot steam will escape.
- For a shreddable pot roast, cooking until the connective tissue has broken down is more important than simply reaching the minimum safe temperature.
- Carefully transfer the roast to a cutting board and loosely cover it.
- Arrange the beef and vegetables on a serving platter.
- Garnish with fresh parsley and serve hot.
Notes
- Chuck roast is an excellent choice because its connective tissue becomes tender during slow cooking.
- Cut vegetables into large pieces so they don't become overly soft during the long cooking time.
- Browning the beef first adds extra depth of flavor.
- Heavy-duty foil helps prevent leaks.
- Double-wrap the roast if the foil seems thin.
- Pour broth around the roast rather than completely covering it.
- Open the foil carefully because the packet contains very hot steam.
- Allow the roast to rest before slicing for better texture and juicier meat.