Pot Roast in Foil
Elevate your comfort food game with this tender, melt-in-your-mouth "Pot Roast in Foil" recipe. Perfect for a cozy family dinner, this dish combines juicy beef chuck roast with hearty chunks of carrots, potatoes, onions, and celery, all infused with the robust flavors of garlic, Worcestershire sauce, and aromatic herbs like thyme and rosemary. Sealed in heavy-duty aluminum foil, the roast cooks low and slow in its own savory juices, creating a perfectly moist, fork-tender centerpiece. With just 20 minutes of prep and the magic of foil-wrapping to lock in flavor, this easy pot roast recipe is both a time-tested classic and a no-fuss showstopper. Serve with its buttery vegetables and rich pan juices for the ultimate comforting meal. Perfect for keywords: "pot roast in foil," "easy pot roast recipe," and "foil-wrapped beef roast."
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 4 medium Carrots, peeled and cut into chunks
- 4 medium Potatoes, peeled and cut into chunks
- 2 medium Onions, sliced
- 3 stalks Celery stalks, cut into chunks
- 3 cloves Garlic cloves, minced
- 1.5 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Olive oil
- 1 teaspoon Thyme, dried
- 1 teaspoon Rosemary, dried
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 sheets Heavy-duty aluminum foil
Instructions
Preheat your oven to 325°F (165°C).
Place two large sheets of heavy-duty aluminum foil in a cross pattern on a baking sheet, ensuring the foil overlaps significantly.
In a small bowl, combine the thyme, rosemary, salt, black pepper, and all-purpose flour to create the seasoning mix.
Pat the beef chuck roast dry with paper towels, then rub it with the olive oil.
Sprinkle the seasoning mix evenly over the roast, pressing it into the meat to adhere.
Transfer the roast to the center of the prepared aluminum foil cross.
Arrange the carrots, potatoes, onions, and celery around the roast.
Sprinkle the minced garlic over the vegetables and drizzle the Worcestershire sauce on the roast.
Pour the beef broth over the vegetables for added moisture and flavor.
Wrap the foil tightly around the roast and vegetables, ensuring it is completely sealed to trap the steam and juices while cooking.
Place the baking sheet with the foil-wrapped roast in the preheated oven.
Bake for approximately 4 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the baking sheet from the oven and let it rest for 10 minutes before carefully opening the foil (be cautious of hot steam).
Serve the pot roast alongside the cooked vegetables, spooning the luscious juices over the top for extra flavor.
Nutrition Facts
Calories |
4452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.8 g | 388% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 33.6 g | ||
| Protein | 269.2 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 8330 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
