Chuck Roast in Foil

By gvcathy

Ingredients

• 3 tablespoons cornstarch
• 4 teaspoons onion powder
• 2 teaspoons light brown sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon instant espresso powder
• 1 teaspoon dried thyme
• 1/2 teaspoon celery seed
• 1 (4-pound) boneless beef chuck-eye roast
• 2 onions, peeled and quartered
• 6 small red potatoes, scrubbed and quartered
• 4 carrots, peeled and cut into 1 1/2-inch pieces
• 2 bay leaves
• 2 tablespoon soy sauce

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

Chuck Roast in Foil
From Cook's Country
February/March 2011
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WHY THIS RECIPE WORKS:
To mimic the flavors of a packet of soup mix, we turned to onion powder and salt and swapped in soy sauce to stand in for monosodium glutamate in our Chuck Roast in Foil. Trading in white sugar for brown added depth, while a little espresso powder provided a bit of toasty complexity. Dividing the roast into two halves increased surface area and allowed us to apply more of the flavorful spice rub to the exterior of the roasts.


FROM OUR TV SHOW
Watch This Recipe
Season 5: Super-Easy Comfort Food
Serves 4 to 6
You will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe.

INGREDIENTS
Rub
3tablespoons cornstarch
4teaspoons onion powder
2teaspoons light brown sugar
2teaspoons salt
1teaspoon pepper
1teaspoon garlic powder
1teaspoon instant espresso powder
1teaspoon dried thyme
1/2teaspoon celery seed
Chuck Roast
1 (4-pound) boneless beef chuck-eye roast
2 onions, peeled and quartered
6small red potatoes, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2-inch pieces
2 bay leaves
2tablespoon soy sauce
INSTRUCTIONS