- 1 (3 to 3½ pound) chuck roast (see notes*)
- Olive oil
- 1 packet Lipton onion soup mix (or this homemade version)
* 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.