Pot Roast in Foil Recipe

I prepared this dish tonight and it was a huge hit with my family!! I also added 2 cans of cream of mushroom soup, 1 can of beef broth, and 2 packets of dry onion soup mix. I cooked it in an oven bag at 325 degrees for 2 1/2 hours and it turned out absolutely delicious!

This recipe is a great starting point for beginners venturing into the world of making roast dishes. As a first-timer, I found the simplicity of the instructions very helpful. After reading some reviews for additional suggestions, I made a few adjustments: 1. I lightly seasoned the roast with "McCormick Grill Mates Montreal Steak Seasoning," but feel free to use any seasoning of your choice to suit your taste preferences. 2. I sprinkled Worcestershire sauce on both sides, using about 1 tablespoon on each side for added flavor. 3. For a richer gravy, I recommend using 2 cans of mushroom soup. 4. I cooked the roast at 300 degrees Fahrenheit for 2 hours and allowed it to rest, covered, for 30 minutes before slicing. I found that reaching an internal temperature of 190 degrees was the perfect indication that it was cooked through. This method ensured my roast was tender and not overcooked, as some reviewers mentioned it being cooked for too long. My roast turned out deliciously tender!

Finally, I found a method to prepare this large cut of meat without searing it and without the risk of having to discard it due to being unpleasant. I utilized cream of celery soup and sprinkled some beef bouillon over it as well. Additionally, I included a bag of baby carrots. The result was delicious! I definitely plan to make it again, perhaps using a larger pan next time. My 3.5-quart dish couldn't hold all the juice and gravy that accumulated.

My husband absolutely adores this roast recipe, he looks forward to it every week - and I'm totally okay with that, considering how simple it is to prepare! I usually stick to the original recipe, but I like to sear the roast before cooking. Occasionally, I add petite potatoes and/or carrots in the foil alongside the roast, depending on how I feel. The gravy is divine over rice or mashed potatoes, just a little tip for you!

My mother has been preparing pot roast this way for more than 70 years, with a few small tweaks that truly elevate the dish! Opt for a chuck roast and swap out water for Worcestershire sauce. I frequently cook this for my husband, as well as our family and friends, and it never fails to impress – everyone adores it!

I made a few changes to the recipe. I skipped the cream of mushroom soup and opted for a packet of Lipton's onion soup mix instead. The roast still turned out juicy and flavorful. I added some carrots to cook along with the roast. Yum yum!