CHUCK ROAST IN FOIL

By nancytripp

Ingredients

• For the rub:
• 3 tbsp cornstarch
• 4 tsp onion powder
• 2 tsp each light brown sugar and salt
• 1 tsp each garlic powder, instant espresso, dried thyme, ground black pepper
• 1/2 tsp celery seeds
• For the roast:
• 4 lb boneless beef chuck eye roast, pulled apart at seams into two halves, fat trimmed to 1/4 inch
• 2 onions, peeled and quartered
• 1 lb small red potatoes, quartered
• 4 carrots, peeled and cut into 1 12/ inch pieces
• 2 bay leaves
• 2 tbsp soy sauce

Preparation

Step 1

Adjust oven rack to lower-middle position and heat oven to 300. Combine all rub ingredients in a small bowl.
Using kitchen twine, tie the roast halves at 1 inch intervals. Pat meat dry w/ paper towels. Place two 30 by 18 inch sheets of heavy duty foil perpendicular to each other inside a large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy sauce. Set roasts on top of vegetables. Rub roasts all over with the rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal.
Transfer pan to oven and cook until meat is completely tender, about 4 1/2 hours.

Remove roasts from foil pouch and place on carving board. Tent w/ foil and rest for 20 minutes. Remove onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of the roasting pan through strainer into a fat separator. Let the liquid settle, then pour defatted pan juices into a serving bowl.
Remove twine from roasts. Slice thinly against the grain, and arrange on platter with vegetables. Pour 1/2 cup pan juices over meat and reserve remaining juices to be passed around at the table.

Serves 4-6.