This foil pouch pot roast recipe is an easy and tasty way to make a hearty meal with little work. The vegetables and beef roast cook together in the pouch, adding flavor to each other as they cook. The juices from the meat make a savory gravy. It's great for a cozy family dinner or a warm meal on the weekend.
Ingredients: 2 lbs beef chuck roast. 4 medium potatoes, diced. 3 carrots, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 cup beef broth. 2 tablespoons Worcestershire sauce. 1 tablespoon soy sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. Salt and pepper to taste.
Instructions: Start by heating the oven to 350F 175C. Put down a big piece of aluminum foil on a baking sheet. It should be big enough to cover the roast and vegetables. On both sides, season the chuck roast with salt, pepper, and dried thyme. Put the Worcestershire sauce, soy sauce, Dijon mustard, and minced garlic in a bowl and mix them together. Put the chuck roast that has been seasoned in the middle of the foil sheet. Put the carrots, onions, and potatoes that have been diced around the roast. Pour the broth mixture that you made over the roast and vegetables. To make a pouch, fold the foil's edges over the roast and vegetables and seal them tightly. It should be baked in a hot oven for two to two and a half hours, or until the vegetables are soft and the beef is cooked all the way through. Be careful as you open the foil pouch because there is steam inside. Move the vegetables and roast to a serving platter. Turn on the heat and add the juices from the foil pouch to a saucepan. For gravy, let the juices simmer for a few minutes until they get a little thicker. Use your own gravy to go with the pot roast and vegetables. Have fun!
Prep Time: 15 minutes
Cook Time: 150 minutes
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