3-Ingredient Chuck Roast in Foil

By Ann Fulton

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Flavorful, fork tender meat with ease...and your kitchen will smell amazing!

Flavorful, fork tender meat with ease…and your kitchen will smell amazing! This hands-off recipe has been a longtime favorite in our family, and it might just make the regular rotation at your house, too. 

 

Last September, my husband and I celebrated our 20th anniversary. When I think about that number, it’s sort of shocking to me. Though I feel like college wasn’t that long ago, the years (and the fact that my older son is now driving) tell me otherwise!

In our early married years, we often had big family dinners at my in-laws’ house, and my mother-in-law frequently served a flavorful roast. The aroma never failed to awaken my senses as I walked in the door. If comfort food had a smell, her roast would be it. 

I didn’t think much about it growing up—most likely because my own mom never failed to provide a delicious dinner—but we never ate roasts.

I was particularly taken with chuck roast and how it could be transformed into the most fork-tender, flavorful dish with minimal effort. My mother-in-law shared her favorite way of preparing this relatively inexpensive cut of meat and, to this day, it remains one of my favorite meals.

I’ve prepared this mouthwatering dish for dinner parties and casual family meals and passed the recipe on countless times.

For those who prefer, I have a DIY version of the Lipton onion soup mix, which serves as a dry rub, imparting amazing flavor into this humble piece of meat.

The following three-ingredient recipe is a crowd-pleaser any time of year but especially welcome on a cold winter weekend. The easy prep and the slow cook time is well suited to a lazy Sunday afternoon, and the warming aroma that wafts from your kitchen will make the even the most frigid day seem like no big deal.

When buying a roast, plan on a half pound of meat per person. This might seem like a hearty portion-and, if you’re lucky, you’ll have leftovers-but there’s a reason.

Meat consists of muscle, connective tissue, and fat. (Connective tissue is the general term for ligaments, tendons, and collagen that hold the muscle fibers together.) The most frequently used muscles contain a lot of the tough connective tissue and require a long, slow cooking method to break it down and essentially melt it away. Chuck roasts, as well as other cuts from a cow’s legs, chest, and rump, fall into this category.

When cooked at low heat for an extended period of time, the meat becomes tender and succulent and any residual fatty parts can easily be pulled away. The braising liquid takes on most of the fat, but it can be removed a couple of ways, as mentioned in the recipe notes. The remaining juice, or “au jus” as my mother-in-law always called it, is every bit as flavorful without the fat.

My mother-in-law frequently served this roast with a side of cheese grits, although the beef is equally delicious spooned over rice or potatoes, which serve as a sponge for all those savory juices. A green vegetable or simple salad rounds out the meal beautifully.

Leftovers are delicious as is, but when shredded and added to a simple vegetable or mushroom barley soup, they add flavor magic to the recipe.

Looking for easy comfort food on a cold winter’s day? This hands-off meal will warm your kitchen and your soul while the incredible aroma builds anticipation. The best part? Three simple ingredients are all that's needed for this fork tender meat that’s been a favorite over several generations in our family.

Which cut of meat is the best?

  • My mother-in-law always used chuck roast, either bone-in or boneless depending on what was available. I’ve typically done the same. Though bone-in is generally considered to be more flavorful, I would say it’s very hard to discern the difference. Both are delicious.
  • Though I’ve always considered chuck roast the best cut for this preparation, I recently used a shoulder roast with equally excellent results. 

Leftovers, advance prep, and freezing tips: 

  • To ensure leftovers are even better the second time around, store the cooked meat in the remaining juice. There should be enough to almost fully submerge it. This essentially marinates the cooked beef, making it even more tender and flavorful.
  • The leftover meat may also be frozen in the juices. 
  • You may fully prepare this recipe the day before, cool, and then cover and refrigerate. The next day all of the fat that has cooked out of the beef will rise to the top and harden, at which point you can scrape it off and discard. 
Flavorful, fork tender meat with ease...and your kitchen will smell amazing!

The soup mix, either store-bought or homemade, acts as a dry rub and imparts incredible flavor as the roast transforms into juicy, fall-apart-tender meat. A light coating of olive oil helps the mix cling to the meat.

Looking for easy comfort food on a cold winter’s day? This hands-off meal will warm your kitchen and your soul while the incredible aroma builds anticipation. The best part? Three simple ingredients are all that's needed for this fork tender meat that’s been a favorite over several generations in our family.

The photo above shows a bone-in cut while the one below is boneless. Either option works well. Though chuck roast is my go-to, I recently used a shoulder roast with excellent results.

3-Ingredient Chuck Roast in Foil

 

 

 

 

 

 

 

 

 

 

Use heavy-duty foil (or a double layer or regular foil) to form a packet. This will lock in the flavorful juices that cook out of the roast. These natural juices flavor and tenderize the meat as it cooks and are delicious for drizzling later. The packet makes for easy cleanup, too! 

Flavorful, fork tender meat with ease...and your kitchen will smell amazing!

When doubling the recipe, I place the roasts in separate packets and lay them side-by-side on the rimmed baking sheet. 

Flavorful, fork tender meat with ease...and your kitchen will smell amazing!

The cooked meat is tender, juicy, brimming with flavor, and shreds beautifully. Leftover meat is delicious simply reheated or stirred into soups, stews, and sauces. 

Copycat Lipton Onion Soup Mix recipe

Click here for a copycat version of Lipton’s onion soup mix. I typically use the Lipton mix but created this recipe years ago for those who preferred a DIY alternative. 

Easy Chuck Roast in Foil
There is no need to brown the meat first, adding to the incredible ease of this slow cooking, incredibly tender roast. Although not critical, heavy-duty foil is helpful. It’s longer than the standard roll, which makes it easier to encase the roast and prevent leaking of the delicious juices that form during the long stint in the oven.

Yield: 2-3 servings per pound of roast
Ingredients
  • 1 (3 to 3½ pound) chuck roast (see notes*)
  • Olive oil
  • 1 packet Lipton onion soup mix (or this homemade version)
Instructions
  1. Preheat the oven to 300℉. Place the roast on a large sheet of heavy duty aluminum foil (or a double layer of regular) that has been set on a rimmed baking sheet. Rub a thin layer of olive oil over both sides of the roast. Sprinkle half of the soup mix packet on the top of the roast, half on the bottom. This will act as a dry rub. Bring the sides of the foil up and fold over to seal them, and then fold over the ends a few times to seal them, too. You will have a packet that should hold the juice that will cook out of the roast, but the baking sheet is essential as leaks do occur. (I do leave a bit of an air pocket at the top of the packet rather than wrapping the roast tight.)
  2. Bake the roast for 3½ hours or until the meat is fall-apart tender. If your roast is in the 3½ to 4-pound range, cook for approximately 4 hours. Remove the tray from the oven and allow the roast to sit, in the packet, for 10 minutes (longer is fine). When opening the foil packet, be careful of the hot steam that will escape. Serve right from the foil or transfer the meat to a serving dish and pour the juices overtop.**
Notes

* Sometimes I cook two smaller (approximately 2½ pound) chuck roasts, placing them in separate foil packages. In this case, I typically use about half of a second packet of soup mix to lightly coat both sides of the two roasts.

** This dish is delicious leftover and may easily be prepared in advance. Because the roast’s fat and connective tissue break down and melt away during the slow cooking process, the pan juices do become fatty. As the juices cool in the refrigerator, the fat will rise to the top and harden, at which point it can be easily scraped off the top. The remaining juices will be every bit as flavorful without the fat. For those who like gadgets, a fat separator will do the job while the liquid is warm.

Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Chuck roast recipe first posted September 2013

A few other oldies but goodies you may enjoy…

Jen's Incredible Baked Meatballs

Jen’s Incredible Baked Meatballs

Cheeseburger Frittata

Cheeseburger Frittata 

Easy Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken

 

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Comments

    1. Ann Post author

      You can substitute your oil of choice, Crystal. I’d stay away from oils like coconut or peanut as their flavor could detract somewhat. Safflower, canola, grapeseed, even ghee would all work well.

      Reply
  1. Gina Post author

    I had given up on cooking a pot roast as they never turned out as good as promised, UNTIL, I tried Easy Chuck Roast In Foil. Not only was it easy, the meat was tender, smelled wonderful and inspired me to keep a pot roast in the mix, so a BIG THANK You. I am looking for the same magic with baked chicken. I don’t experiment much with seasonings which is why the Lipton Onion Soup mix suggest in the above Pot Roast worked. Any suggestions for Chicken are appreciated.

    Reply
    1. Ann Post author

      Hi Gina, I’m delighted you enjoyed the roast and appreciate your feedback. There are many chicken recipes that I could recommend, but I’ll start with two of the easiest that have been popular with family, friends, and readers. The first uses a simple marinade and is best grilled. The second utilizes an unusually low oven temperature to cook a whole chicken, which results in tender meat every time.

      https://fountainavenuekitchen.com/foot-bridge-grilled-chicken/
      https://fountainavenuekitchen.com/slow-roasted-whole-chicken/

      I thought these would be a good starting point. Please let me know if you have any questions, and I hope you enjoy!

      Reply
  2. Louisa Jo

    I made this in a 3 qt enameled cast iron pot. So easy! Rolled a 2.5 lb chuck roast/bottom round in kosher for Passover onion soup mix, put the lid on and left it for 2.5 hours at 300F. Added quartered potatoes , some under and some over the roast, and some carrots in chunks (I didn’t want the carrots brined). Baked another hour and turned off the oven until DH came home. Outstanding! Thickened the juices with a couple teaspoons of cornstarch and the whole family was happy. It is quite salty, especially the potatoes sitting in the soup mix, but it was DEVOURED. Thanks Ann.

    Reply
    1. Ann Post author

      I’m thrilled this was an all-around success and love your Passover modifications. Thanks so much for sharing your feedback, Louisa Jo!

      Reply
  3. Anne Post author

    Hi Ann,
    I tried this recipe last night and it was delicious. I was just wondering if you think it would work in a crockpot – still wrapping it in foil and cooking it on low?
    Thanks!

    Reply
    1. Ann Post author

      Hi Anne, I’m delighted you enjoyed the chuck roast! I’ve cooked it in a slow cooker without foil before and preferred the oven version. It would be worth trying using the foil. Most slow cookers’ high setting is equivalent to 300 degrees F, while low is closer to 200 degrees. That should provide a helpful guide. If you try it this way, I’d love to hear what you think!

      Reply
  4. Amanda T

    This came out so spectacular! I was browsing recipes online for chuck roast but they all required a oven safe pot which I don´t have, and your recipe saved my evening. Would definitely make it again!

    Reply
    1. Ann Post author

      Good question, CJ. You could try making my homemade option and just leaving it out and/or adding a few more herbs of choice.

      Reply
    1. Ann Post author

      Hi Jennifer, I never open the sealed packets, but you could try adding the veggies about halfway through the cooking time. Just be sure to account for the extra space when you make the foil packets and be careful opening and closing them as the steam will be hot. If you try, I’d love to know how you make out!

      Reply
    2. Louisa Jo

      Peg Bracken, of the I Hate to Cook Book, said that you open the foil packet an hour before it’s done and surround the meat with vegetables before baking the last hour.

      Reply
      1. Ann Post author

        Gotta love that cookbook title! Thanks for mentioning. An added note — some of the juices will cook off when the foil is opened, so if you want to maintain them you could reseal the foil.

        Reply
  5. Lizabeth

    Can I also make this chuck roast in a slow cooker in the foil packet or does it only work well in the oven?

    Reply
    1. Ann Post author

      Hi Lizabeth, I haven’t made this specific recipe in a slow cooker so I can’t fully vouch for it like I can with the oven version. If you try, I’d love to know how you make out.

      Reply
      1. Lizabeth

        I noticed that someone in the comments section referred to cooking this in the slow cooker on low all day long. I am wondering what all day long is time wise? Also, she mentioned that she did add a small amount of water.

        Reply
        1. Ann Post author

          I’ve made a similar roast in the slow cooker and probably left it in for about 7 hours on low. It will depend on the slow cooker and the thickness of the meat. Check after 5-6 hours; it’s ready when the meat pulls apart easily with a fork. A little liquid wouldn’t hurt, but the roast will produce a lot of juice, so I’d keep the liquid to a half cup–although you could likely omit. Hope this helps!

          Reply
  6. Tammy Calhoun

    Perfect recipe for this snowed in day! Jammie’s pot roast never fails ! Thank you for making the recipe available! Cheers

    Reply
    1. Ann Post author

      That will taste especially good after you shovel your way out! I can almost smell it…and would come over if I could!

      Reply
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  10. Becky

    I’ve used onion soup mix for a chuck roast before, but this time I used your homemade mix, wrapped the roast in foil, and put it in the slow cooker on low all day. I added some potatoes and carrots around the roast, sprinkled with a bit of extra soup mix and added a very small amount of hot water. It was great! The meat was very tender and delicious; thanks for the recipe!

    Reply
  11. Judy Nichols

    This was absolutely incredible and so easy to make! I had never made a chuck roast! You were right, this simply fell apart. I served it with polenta and green beans on the side. Tasted like something my mom would have made!

    Reply
  12. Sue

    Oh my gosh, made this last night for my family after reading about it in the newspaper, they went crazy over it, the comments were “this recipe is a keeper and you should make roasts this way from now on.” Thanks Ann for your great recipes and this is so easy its ridiculous!!

    Reply
  13. Catherine

    Perfect and easy! Especially for this time of year! I’m suffering from cooking burn out after the holidays, and this is a wonderful solution for tomorrow’s dinner!

    Reply
  14. Terry

    WOW what a great dinner we had tonight.

    Thumbs up from all who ate! Will do this again.

    Did a smaller roast so there were no leftovers, of anything. Did mashed potatoes and fresh carrots. Nothing left!

    Reply
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