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Pot Roast In Foil
Pot roast and veggies cook in the same foil pouch and the gravy makes itself! Nothing could be easier!
- 3 lb chuck roast either bone-in or boneless about 1-inch thick see NOTES
- 2 cups baby carrots
- 1 cup whole button mushrooms optional
- 3 stalks celery cut into 3-4-inch pieces
- 1 can 10.75 oz cream of mushroom soup, low-sodium preferred
- 4 medium potatoes cut in half
- 1 envelope dry mushroom gravy mix see NOTES
- 2 tbs water
Preheat oven to 425 degrees F. Tear off a large piece of heavy-duty aluminum foil (about 30-inches) and place it on a large baking sheet (a 15- or 18-inch cookie sheet/jellyroll pan) so that equal amounts of the foil overhang the sides of the baking sheet.
In a small bowl, mix the soup and gravy mix; set aside.
Place the chuck roast in the center of the foil on prepared baking sheet. Spread soup mixture over the top of the roast.
Place the celery, potatoes, carrots and mushrooms (if using) on top of the roast. Sprinkle with the water.
Make foil pouch by bringing up the overhanging sides and sealing top and sides well. I always leave about an inch or two "cushion" on the top for steam expansion.
Roast for 60 minutes if the steak/roast is 1-inch or slightly less; 90 minutes if the roast/steak is thicker than 1-inch.
Open pouch CAREFULLY as there will be a lot of steam.
If the meat is thick, it will require a longer cooking time. Mine was about 1.5-inches thick and took 90 minutes, but plan on 2 hours if you have a thick roast.
The original recipe called for an envelope of onion soup/dip mix. Since I'm not crazy about that flavor, I substituted dry gravy mix. I used mushroom, but brown, onion or au jus would be good too.
Serving: 1serving | Calories: 741kcal | Carbohydrates: 27g | Protein: 71g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 235mg | Sodium: 348mg | Potassium: 2060mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8883IU | Vitamin C: 22mg | Calcium: 129mg | Iron: 13mg