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Pot Roast in Foil




Source of Recipe


Adapted from Cook’s Country Feb./March 2011


Recipe Introduction


This is basically a pot roast. Very good, but it needed some tweaking. The original recipe called for cornstarch to be used in the rub. This resulted in a gooey, gummy coating on the finished roast. Very unappetizing. The rub also used espresso powder, which I didn’t have – so I omitted it. I’ve left it in the recipe in case someone wants to try it. Also, I got NO gravy. And since the whole point of a good pot roast is lashings of good, beefy gravy poured over everything, this is an issue. I was fortunate enough to have some leftover beef stew and used that. But be aware and make this when you have some in the freezer! NOTE: You need the extra-wide foil for this. Also – I made this with a bottom round roast (which may be why I had no gravy). If you use chuck, pay attention to how they want you to prep the meat. With bottom round, you don’t have to do any of the trimming and tying.


List of Ingredients




RUB:
4 t. onion powder
2 t. light brown sugar
2 t. salt
1 t. pepper
1 t. garlic powder
1 t. instant espresso powder
1 t. dried thyme
1/2 t. celery seed

ROAST:
1(4-pound) boneless beef chuck-eye roast
2 onions, peeled and roughly chopped
6 small red potatoes, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2-inch pieces
2 bay leaves
2 T. soy sauce


Recipe



Heat the oven to 300F and place the rack in the lower-middle of the oven. Mix the rub ingredients in a small bowl.

Dry roast well. For a chuck roast: separate into two pieces along the seam and trim fat to 1/4-inch. Tie the roasts with kitchen twine at 1-inch intervals. (Do not tie them together – you will have two roasts).

On a roasting pan crisscross two 30x18-inch pieces of heavy-duty foil. Put the onions, potatoes, carrots and bay leaves in the middle and drizzle with the soy sauce. Rub the meat with the spice mixture and place it on top of the vegetables. Place in oven for 4 1/2 hours.

Unwrap and put the meat on a carving board. Tent with foil and rest 20 minutes. Discard the bay leaves from the vegetables and using a slotted spoon, put them in a bowl to keep warm. If you have any juices left in the pan (I did NOT): strain the liquid into a fat separator. Defat and pour the resulting juices into a small pitcher.

Take the twice from the roasts. Slice thinly against the grain and place on plates or platter. Pour a little bit of the pan juices over the meat and serve with the vegetables and the remaining pan juices.

SERVES 4 TO 6