3-Hour Roast

Posted by Muttlovedogs on Nov 19, 2009

Ingredients

2-1/2 to 3+- pound CHUCK roast
1 package KNORR French Onion Soup Mix
Aluminum Foil
Preheat oven to 325 degrees

Instructions

Pick a roast that is not too lean, i.e., some marbling is better to keep the roast moist and flavorful. Place a large piece of aluminum foil on the counter, enough to wrap meat fully. Spread the Onion Soup Mix on the foil (about the size of the meat) and lay the meat on top of the mix. Wrap foil around meat, sealing as well as possible. Leave some gap/space between meat and foil for steaming.

 
THE TRICK: very important to fold over the ends/crease of foil (small folds) several times to seal in and prevent gravy/juices from flowing out. If necessary, use two pieces of foil. I have on occasion put in about 1/8 cup of water depending on how much fat the roast has. Remember to leave some space for steaming. Place the foil/meat onto an oven safe dish that’s big enough or shallow pan.
 
DO NOT: Add vegetables or anything else, as it’s been tried and only soaks up the gravy and ruins the meat. DO NOT open the foil under any circumstances to “check” the meat.


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