Perfect Pot Roast

This was the EASIEST pot roast I have ever made. I’m impressed! It was such a surprise that I didn’t even think to take photos beforehand, because I thought this was just going to be another basic, boring pot roast. But WOW! It’s good. And EASY. Throw it in the oven, forget about it, go work on your quotes for better car insurance or go rake the yard. About the time everyone starts clamoring for dinner, it will be ready.

Perfect Pot Roast

1 4-5 pound slab of beef chuck, any grade, no thicker than 2 inches
1 envelope Onion Soup Mix
2 large sheets (or so) of aluminum foil

Take the sheets of aluminum foil and crimp the long side of each sheet– you basically want to create one large sheet to wrap up the roast completely. This is crucial to the success of the mission! Use more than one sheet if you need to.

Place your roast in the center of the large foil sheet you’ve made. Sprinkle half of the the Onion Soup mix on the slab, spread with your hands. Flip the roast over and sprinkle the rest of the mix; spread with your hands.

Seal the foil by carefully wrapping the roast. It doesn’t need to be perfectly airtight (as my roast cooked, a little of the juices did leak out), but you don’t want any open gaps or seams. Tighten your seams. Place the wrapped roast in a dish. Turn on your oven to 325 degrees, and let the roast bake under this slow heat for 6 to 8 hours. This meal is perfect with brussels sprouts and baked potatoes with cheese. Yum!

You could also throw in a few thick slices of Red Onion to drive everyone in the house mad while the roast bakes all day. Up to you. I stuck with the Onion Soup mix and it turned out perfectly. This is a recipe I’m to experiment with, however– next time I’ll try balsamic vinegar with Red Onions, and maybe another time I’ll try Greek seasoning and feta cheese or something. Yum!