Savory Foil-Wrapped Pot Roast
Indulge in this delectable Savory Foil-Wrapped Pot Roast, an effortless recipe that transforms a simple cut of beef into a succulent, flavor-packed dish. As the roast cooks inside the foil, it stews in a rich blend of soups that create an irresistible gravy—perfect for drenching mashed potatoes. This pot roast shines in both the oven and crock pot, making it an ideal, hands-free meal option for busy families. Enjoy the robust flavors and tender meat that fall apart with a fork, leaving your table happy and satisfied.
N/A
Servings
600
Calories
9
Ingredients
Ingredients
Roast (rump or similar)
4-5 lbs (Trim excess fat as needed)
Onion soup mix
1 envelope (Used as is)
Cream of mushroom soup
1 can (Used as is)
Cream of celery soup
1 can (Used as is)
Water
1/2 cup (Used as is)
Salt
to taste (Used as is)
Pepper
to taste (Used as is)
Garlic powder
to taste (Used as is)
Olive oil
for browning (Used as is)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a small bowl, mix flour, salt, pepper, and garlic powder. Generously coat the roast with this seasoning mixture, ensuring all sides are covered.
3
Heat olive oil in a large skillet over medium-high heat. Add the seasoned roast and brown it on all sides, about 3-4 minutes per side, until nicely crusted.
4
Transfer the browned roast to a large piece of aluminum foil, leaving enough space to create a pouch around it.
5
In a separate bowl, mix together the onion soup mix, cream of mushroom soup, cream of celery soup, and water until well blended. Pour this mixture over the roast, ensuring it is well covered.
6
Seal the foil tightly around the roast to create a secure pouch, preventing any juices from leaking out.
7
Place the foil-wrapped roast in a shallow baking pan and bake in the preheated oven for 1 hour per pound, or until the meat is tender and cooked through.
8
Once done, carefully unwrap the foil (watch out for steam) and serve the roast with the flavorful gravy spooned over garlic mashed potatoes or your favorite side dishes.
Nutrition Information
30g
Fat
20g
Carbs
60g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Foil-Wrapped Pot Roast?
It is an effortless beef dish that transforms a simple cut of meat into a succulent, flavor-packed meal by cooking it inside a foil pouch with a rich soup-based gravy.
What type of meat is recommended for this recipe?
A rump roast or a similar cut of beef weighing 4-5 lbs is recommended.
What temperature should the oven be set to?
The oven should be preheated to 300°F (150°C).
How long does it take to cook the pot roast?
The rule of thumb for this recipe is to bake it for 1 hour per pound of meat.
What are the ingredients for the seasoning rub?
The seasoning mixture consists of flour, salt, pepper, and garlic powder.
Do I need to brown the meat before baking?
Yes, browning the seasoned roast in olive oil for 3-4 minutes per side helps create a nice crust and enhances flavor.
What soups are used to make the gravy?
The gravy is made from a combination of onion soup mix, cream of mushroom soup, and cream of celery soup.
How much water is added to the soup mixture?
You should add 1/2 cup of water to the soup blend.
Can I make this recipe in a crock pot?
Yes, this pot roast is an ideal, hands-free meal option for a crock pot as well as the oven.
What is the purpose of wrapping the roast in foil?
The foil pouch ensures the meat stews in the gravy, stays moist, and prevents the juices from leaking out.
What side dish goes best with this pot roast?
It is perfect when served over garlic mashed potatoes to soak up the irresistible gravy.
How many servings does this recipe provide?
While not explicitly stated, a 4-5 lb roast typically serves 6 to 8 people.
What are the nutritional facts for the calories?
Each serving contains approximately 600 calories.
How much protein is in a serving?
There are approximately 60g of protein per serving.
Is there a specific way to seal the foil?
You should seal the foil tightly around the roast to create a secure pouch that prevents any juices from escaping.
Should I trim the fat from the roast?
The recipe suggests trimming excess fat as needed before preparation.
What kind of oil should be used for browning?
Olive oil is recommended for browning the meat in a large skillet.
Can I substitute the cream of celery soup?
Yes, you could likely use another cream-based soup like cream of chicken or additional cream of mushroom if preferred.
Is this recipe suitable for busy families?
Yes, it is described as an effortless, hands-free meal option.
How do I know when the meat is done?
The meat is ready when it is tender, cooked through, and falls apart with a fork.
What tags are associated with this recipe?
Associated tags include beef, comfort food, easy recipe, family meal, and savory.
What should I do after removing the roast from the oven?
Carefully unwrap the foil, being mindful of steam, and serve with the gravy spooned over your side dish.
How much fat is in one serving?
There are 30g of fat per serving.
What are the carbohydrate counts?
There are 20g of carbohydrates per serving.
What is the recipe ID?
The recipe ID is savory-foil-wrapped-pot-roast.
Can I add vegetables to the foil pouch?
While the recipe doesn't mention them, carrots and potatoes are common additions that would cook well in the juices.
Do I use the onion soup mix dry?
Yes, you mix the dry envelope with the canned soups and water.
Is browning necessary if I am in a hurry?
While browning adds flavor and texture, you can skip it in a pinch, though the results may vary.
Does the recipe require salt and pepper?
Yes, salt and pepper are used 'to taste' as part of the initial seasoning mixture.
Is this a good recipe for holiday meals?
Because it produces a rich gravy and tender meat, it is a great option for any comforting family gathering.