Pot Roast In Foil Recipes

Steps:

• Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• For the pot roast: Preheat the oven to 350 degrees F.
• Sprinkle the beef chuck liberally with 1 tablespoon salt and 2 teaspoons pepper. Heat a large saute pan over high heat until it smokes. Add the grapeseed oil and allow the oil to heat for a few seconds. Carefully place the chuck in the pan and sear each side until browned (do not move the meat too much; it will release from the pan when it is ready to be moved). Transfer the meat to a roasting pan or ovenproof casserole dish.
• In the saute pan, add the onions, carrots and celery and cook until the onions and carrots get some color, 8 to 10 minutes. Deglaze the pan with the red wine and allow the wine to simmer until the alcohol has cooked off, 2 to 3 minutes. Whisk in the tomato paste and then the beef broth and allow the cooking liquid to simmer for a few minutes to marry the flavors. Season with salt and pepper and then pour the cooking liquid over the roast in the roasting pan.
• Cover the roast with a layer of plastic wrap and then a layer of aluminum foil. Cook until tender, 3 to 4 hours. Remove the roast from the oven and allow it to rest in the cooking liquid for 30 to 40 minutes.
• For the pan jus: After the meat has rested, strain the cooking liquid and pour it back into a pan. Bring to a simmer and simmer until reduced to 4 cups.
• Whisk together the cornstarch and 6 tablespoons water. Whisk the cornstarch slurry into the simmering cooking liquid and then cook the jus until it thickens to cover the back of a spoon. Season with pepper.
• For the whipped potatoes: In a pot, cover the potatoes with cold water and bring to a boil. Cook until the potatoes are fork-tender. Drain the potatoes; set the strainer over the sink and allow the potatoes to steam for 5 minutes.
• Pour the potatoes back into the pot, add the melted butter and sour cream and whip with a hand blender until smooth. Season with salt and white pepper.
• Bring a pot of water to a boil; prepare an ice-water bath. Blanch the broccoli in the boiling water and then transfer to the water bath to stop the cooking process. Repeat with the carrots. Drain and set aside.
• To plate: In a large saute pan, heat the grapeseed oil until it begins to smoke. Add the broccoli and carrots and saute for 3 to 4 minutes. Season with salt and pepper.
• Divide the whipped potatoes among 6 plates. Slice the pot roast and place the slices on top of the potatoes. Ladle the pan jus over the pot roast. and then place the broccoli and carrots around the plate.

Steps:

• Place 2 large sheets of tin foil, side by side, in a 13x9 baking pan.
• Place pot roast on top and sprinkle with pepper, to taste.( Do not salt as it gets enough from the onion soup mix).
• Mix can of mushroom and dried onion soup together.
• Spoon on top of pot roast.( Mix will look kind of weird, but I promise this will make a rich brown gravy).
• Seal foil around the roast well so the juices don't leak out.
• Bake at 325 degrees for 3 hours.

Steps:

• Coat roast with flour, salt, pepper& garlic powder.
• Pat off excess flour.
• Brown in some olive oil on all sides to form a nice crust.
• Place browned roast on aluminum foil (enough to complete a pouch).
• Cover roast with combined soup mixes& water.
• Wrap roast in foil, making sure it's sealed completely.
• Bake in a shallow pan at 300 degrees, 1 hour per pound.
• The soups create a fantastic gravy, so serve with garlic mashed potatoes!

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.