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“Foiled Again!” Blade Roast




Source of Recipe


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Recipe Introduction


No need to be “en garde” with this Sunday come-to-supper dish. Although
the oven may have been a scary place for Hansel and Gretel, it need not
be for you. This economical roast recipe is so simple; it is almost
too good to be true. Slow cooking is the secret to this tender, tasty
meat, so make sure that you have a leisurely day to attempt it.

Tools: large roasting or baking pan, aluminum foil, and oven mitts.



List of Ingredients




2-3 lbs. (I-1.5 kg) of blade roast (you can also use chuck roast or
blade steaks for this recipe)
1 package dehydrated onion soup mix
2-3 bay leaves
A large aluminum pouch or plenty of aluminum foil



Recipe



Note: (If you cannot find a ready-made aluminum foil pouch at your
supermarket, make one yourself. Roll out two long pieces of foil wrap,
place one piece lengthwise in the bottom of the roasting or baking pan.
Place the other piece of foil sideways across the middle with plenty of
overlap. Once the ingredients are inside, roll up the top very tightly
to seal airtight, leaving some room for steam to circulate. It is
important that the foil pouch is airtight so that the meat does not dry
out.)

Step 1. Preheat the oven to 300 degrees F (150 degrees C) Place the
roast inside the pouch before sealing it or if you are using foil to make
your own, place the meat on top of the unclosed foil in the pan.
Step.2 Sprinkle the entire package of onion soup mix over the top of
the roast, distributing it evenly with a spoon. Place bay leaves on top.
Seal the foil AIRTIGHT by rolling it together with your fingers. Make
sure that you leave an air pocket inside where steam can circulate or
your meal will burn.
Step 3. Put the roast in the oven and let it cook for three hours. Do
not open, do not peek, just leave it! If the pouch was properly sealed,
the meat is guaranteed to be tasty and melt in your mouth when it is
done. It is that easy! Discard the bay leaves before serving. Serve
with mashed potatoes and freshly cooked carrots and peas for an easy,
balanced home-cooked meal.