Chuck Roast In Foil

Name: Chuck Roast In Foil
Prep time: 10 min
Cook time: 225 min
Total time: 245 min
Yield: 13 servings
Cuisine: World
Ingredients: One 5- to 8-pound bone-in chuck roast, such as a 7-bone chuck roast or arm roast; 2 packages dried onion soup mix; 1 teaspoon black pepper; 1 Mashed Potatoes or Spätzle

10m Prep Time
3h Cook Time
4h Ready In

Cuisine : World
Course : Dinner

10 to 16 servings Wrapping a roast in foil: the everyman’s Wellington. If your company is informal, do not cut the foil until you are at the table and ready to carve. The sudden burst of fragrance adds to the anticipation.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(13 servings) Units:

As Written US Metric

Show sub-recipe ingredients

One 5- to 8-pound bone-in chuck roast, such as a 7-bone chuck roast or arm roast
2 packages dried onion soup mix
1 teaspoon black pepper
1 Mashed Potatoes or Spätzle (opens in new tab) Mashed Potatoes or Spätzle
- 2 pounds potatoes (about 6 medium), peeled and cut into large chunks (left whole and unpeeled if baking)
- ½ cup heavy cream, half-and-half, or milk
- 6 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black or white pepper
- (2 tablespoons butter, softened)
Sub-recipe steps
1. Boil or bake until tender: 2 pounds potatoes (about 6 medium), peeled and cut into large chunks (left whole and unpeeled if baking)
2. Meanwhile, heat in a small saucepan over medium-low heat: ½ cup heavy cream, half-and-half, or milk; 6 tablespoons butter; ½ teaspoon salt; ¼ teaspoon black or white pepper
3. Do not let the mixture boil. If using boiled potatoes, transfer them to a colander placed in the sink and briefly rinse off any excess starch. Return to the pot they were cooked in and shake over medium heat until mealy and dry. If using baked potatoes, wait until they are just cool enough to handle and carefully peel off the skin, or cut each potato in half and scoop out the flesh into a large bowl. Mash the hot potatoes or run them through a potato ricer (if using a ricer, you can rice large chunks of boiled potato with the skin intact—the skin will be left behind in the ricer). Fold the cream mixture into the potatoes, stirring just enough to incorporate (overworking the potatoes will turn them gummy). If the potatoes seem stiff, add more hot cream or milk. Taste and add more salt and pepper, if needed.
4. Transfer to a serving dish and serve at once. If desired, top with: (2 tablespoons butter, softened)
5. Mashed potatoes can be kept hot for up to 30 minutes by covering the (heatproof) serving dish with foil and placing it in a warm oven.

Let's Prepare

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Gather these ingredients - no prep needed yet.

One 5- to 8-pound bone-in chuck roast, such as a 7-bone chuck roast or arm roast
2 packages dried onion soup mix
1 teaspoon black pepper
1 Mashed Potatoes or Spätzle

Let's Cook

Step 1.

Preheat the oven to 300°F. Have ready: One 5- to 8-pound bone-in chuck roast, such as a 7-bone chuck roast or arm roast
Step 2.

Place the roast on a double thickness of heavy-duty foil large enough to envelop it. Combine in a small bowl: 2 packages dried onion soup mix; 1 teaspoon black pepper
Step 3.

Sprinkle the meat with half this mixture, then turn over and sprinkle with the remaining mix. Wrap the roast carefully in the foil, sealing it tightly so that no juices can escape. Place in a roasting pan and bake until a thermometer inserted in the thickest part of the roast registers 125° to 130°F for medium-rare, about 3 ½ to 4 hours (for other temperatures, see chart). Let the meat rest for 10 minutes. Carefully unwrap the roast with tongs to allow the steam to escape. Carve into slices and serve with: Mashed Potatoes or Spätzle
Step 4.

Drizzle each serving with some of the pan juices.

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Chuck Roast In Foil

Ingredients

Let's Prepare

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Let's Cook

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