Best 4 Pot Roast In Tin Foil Wrap Recipes
Cooking a pot roast in tin foil wrap is a simple and effective way to create a tender, flavorful meal with minimal cleanup. This method involves wrapping a seasoned roast in aluminum foil and placing it in a baking pan or slow cooker. As the roast cooks, the juices and flavors are trapped inside the foil, resulting in a moist, succulent dish. Additionally, the foil wrap helps to regulate the cooking temperature, preventing the roast from drying out. This cooking technique is perfect for busy individuals or those looking for an easy and delicious way to prepare a hearty meal.
Here are our top 4 tried and tested recipes!
POT ROAST
Provided by Alton Brown
Categories main-dish
Time 4h30m
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
POT ROAST IN TIN FOIL WRAP
Make and share this Pot Roast in Tin Foil Wrap recipe from Food.com.
Provided by Barbara40
Categories Roast Beef
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place 2 large sheets of tin foil, side by side, in a 13x9 baking pan.
- Place pot roast on top and sprinkle with pepper, to taste.( Do not salt as it gets enough from the onion soup mix).
- Mix can of mushroom and dried onion soup together.
- Spoon on top of pot roast.( Mix will look kind of weird, but I promise this will make a rich brown gravy).
- Seal foil around the roast well so the juices don't leak out.
- Bake at 325 degrees for 3 hours.
POT ROAST IN FOIL
Easy pot roast that makes it's own gravy. To me, the gravy is the best part. This can also be done in a crock pot beautifully - great for the busy mom! Roast does cook down and is well done.
Provided by Barbs Miller
Categories Roast Beef
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat roast with flour, salt, pepper& garlic powder.
- Pat off excess flour.
- Brown in some olive oil on all sides to form a nice crust.
- Place browned roast on aluminum foil (enough to complete a pouch).
- Cover roast with combined soup mixes& water.
- Wrap roast in foil, making sure it's sealed completely.
- Bake in a shallow pan at 300 degrees, 1 hour per pound.
- The soups create a fantastic gravy, so serve with garlic mashed potatoes!
POT ROAST IN FOIL
The best, no fail way to cook a roast. I give this recipe to all new brides, and they and their new husbands love it!! You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy. Also, you could substitute using a four pound bone-in roast.
Provided by LBEECH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
- In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
- Bake at 300 degrees F (150 degrees C) for 4 hours.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 3.1 g, Cholesterol 108.9 mg, Fat 25.1 g, Fiber 0.1 g, Protein 35.1 g, SaturatedFat 9.4 g, Sodium 410.8 mg, Sugar 0.6 g
Tips:
- Choose the Right Roast: Select a chuck roast or rump roast for a tender and flavorful pot roast. These cuts have good marbling, which helps keep the meat moist during cooking.
- Sear the Roast: Searing the roast before wrapping it in foil helps develop a rich, caramelized crust and locks in the juices. Sear the roast over medium-high heat for a few minutes per side, or until browned.
- Use a Good Quality Foil: Make sure to use heavy-duty aluminum foil that won't tear easily. This will help keep the juices and flavors inside the packet during cooking.
- Add Aromatics and Vegetables: Along with the roast, add aromatic vegetables like carrots, celery, and onions to the foil packet. These vegetables will add flavor and moisture to the roast as it cooks.
- Use a Dutch Oven or Slow Cooker: You can cook the foil-wrapped roast in a Dutch oven on the stovetop or in a slow cooker. If using a Dutch oven, place the packet on a bed of vegetables and add enough liquid to cover the roast halfway. If using a slow cooker, place the packet in the cooker and cook on low for 8-10 hours or on high for 4-6 hours.
- Let the Roast Rest: Once the roast is cooked, let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
Cooking a pot roast in a foil packet is a simple and convenient way to prepare a delicious and comforting meal. By following these tips, you can ensure that your pot roast turns out tender, flavorful, and juicy every time. So next time you're looking for an easy and satisfying meal, give this foil-wrapped pot roast recipe a try.
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