Flavory Pot Roast
Submitted by smalltowner17
Three-ingredient foil-wrapped pot roast with onion soup mix and mushrooms, baked low and slow until fork-tender. A hands-off beef chuck roast that makes its own gravy in the packet.
YIELD
8 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsThree ingredients. One sheet of foil. Two and a half hours of doing nothing.
Beef chuck roast gets coated on all sides with onion soup mix, topped with sliced mushrooms, and wrapped loosely in foil with the edges sealed airtight. Into a shallow baking pan and into the oven.
The foil packet traps steam and keeps the meat bathed in its own juices as it braises. The onion soup mix dissolves into those juices and creates a savory, onion-rich gravy without any extra work. The mushrooms soften and melt into the sauce.
When it’s done, open one end of the foil and pour the juices into a saucepan. Serve them as-is for a thin natural gravy, or whisk in a little flour and simmer for a thicker sauce.
Kitchen Tips
- Seal the foil edges with a double fold. Any gaps let steam escape and the meat dries out.
- Wrap loosely, not tight. The steam needs room to circulate inside the packet.
- Let the roast rest for 10 minutes after opening the foil so the juices redistribute through the meat.
Variations
- Add quartered potatoes and carrots inside the foil packet for a complete one-packet dinner.
- Use ranch seasoning mix instead of onion soup mix for a different flavor profile.
- Add a splash of red wine or Worcestershire to the packet before sealing for deeper flavor.
Ingredients
Directions
On sheet of foil, sprinkle soup mix on all sides of roast; top with mushrooms.
Wrap loosely, sealing edges airtight with double fold.
Place in shallow baking pan.
Bake 375℉ (190℃). for 2½ hours or until meat is tender.
When meat is done, remove from oven.
Open one end of foil and pour juices into saucepan.
Juices may be served as natural gravy or thickened with flour.
Lift meat to serving platter.
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