Best 5 Pot Roast In Tin Foil Wrap Recipes
Embark on a culinary journey with our pot roast, a classic dish elevated by the magic of tin foil wrapping! This method ensures tender, juicy meat and flavorful vegetables, all cooked to perfection in a single pot. Discover three enticing variations to suit your taste buds: a classic pot roast with red wine and vegetables, a tangy pot roast with balsamic vinegar and mushrooms, and a spicy pot roast with chipotle peppers and adobo sauce. Each recipe offers a unique flavor profile that will tantalize your taste buds and leave you craving more. Prepare to indulge in a hearty and comforting meal that brings family and friends together around the table.
Check out the recipes below so you can choose the best recipe for yourself!
POT ROAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the pot roast: Preheat the oven to 350 degrees F.
- Sprinkle the beef chuck liberally with 1 tablespoon salt and 2 teaspoons pepper. Heat a large saute pan over high heat until it smokes. Add the grapeseed oil and allow the oil to heat for a few seconds. Carefully place the chuck in the pan and sear each side until browned (do not move the meat too much; it will release from the pan when it is ready to be moved). Transfer the meat to a roasting pan or ovenproof casserole dish.
- In the saute pan, add the onions, carrots and celery and cook until the onions and carrots get some color, 8 to 10 minutes. Deglaze the pan with the red wine and allow the wine to simmer until the alcohol has cooked off, 2 to 3 minutes. Whisk in the tomato paste and then the beef broth and allow the cooking liquid to simmer for a few minutes to marry the flavors. Season with salt and pepper and then pour the cooking liquid over the roast in the roasting pan.
- Cover the roast with a layer of plastic wrap and then a layer of aluminum foil. Cook until tender, 3 to 4 hours. Remove the roast from the oven and allow it to rest in the cooking liquid for 30 to 40 minutes.
- For the pan jus: After the meat has rested, strain the cooking liquid and pour it back into a pan. Bring to a simmer and simmer until reduced to 4 cups.
- Whisk together the cornstarch and 6 tablespoons water. Whisk the cornstarch slurry into the simmering cooking liquid and then cook the jus until it thickens to cover the back of a spoon. Season with pepper.
- For the whipped potatoes: In a pot, cover the potatoes with cold water and bring to a boil. Cook until the potatoes are fork-tender. Drain the potatoes; set the strainer over the sink and allow the potatoes to steam for 5 minutes.
- Pour the potatoes back into the pot, add the melted butter and sour cream and whip with a hand blender until smooth. Season with salt and white pepper.
- Bring a pot of water to a boil; prepare an ice-water bath. Blanch the broccoli in the boiling water and then transfer to the water bath to stop the cooking process. Repeat with the carrots. Drain and set aside.
- To plate: In a large saute pan, heat the grapeseed oil until it begins to smoke. Add the broccoli and carrots and saute for 3 to 4 minutes. Season with salt and pepper.
- Divide the whipped potatoes among 6 plates. Slice the pot roast and place the slices on top of the potatoes. Ladle the pan jus over the pot roast. and then place the broccoli and carrots around the plate.
POT ROAST
Provided by Alton Brown
Categories main-dish
Time 4h30m
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
POT ROAST IN FOIL
The best, no fail way to cook a roast. I give this recipe to all new brides, and they and their new husbands love it!! You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy. Also, you could substitute using a four pound bone-in roast.
Provided by LBEECH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
- In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
- Bake at 300 degrees F (150 degrees C) for 4 hours.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 3.1 g, Cholesterol 108.9 mg, Fat 25.1 g, Fiber 0.1 g, Protein 35.1 g, SaturatedFat 9.4 g, Sodium 410.8 mg, Sugar 0.6 g
POT ROAST IN FOIL
Easy pot roast that makes it's own gravy. To me, the gravy is the best part. This can also be done in a crock pot beautifully - great for the busy mom! Roast does cook down and is well done.
Provided by Barbs Miller
Categories Roast Beef
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat roast with flour, salt, pepper& garlic powder.
- Pat off excess flour.
- Brown in some olive oil on all sides to form a nice crust.
- Place browned roast on aluminum foil (enough to complete a pouch).
- Cover roast with combined soup mixes& water.
- Wrap roast in foil, making sure it's sealed completely.
- Bake in a shallow pan at 300 degrees, 1 hour per pound.
- The soups create a fantastic gravy, so serve with garlic mashed potatoes!
POT ROAST IN TIN FOIL WRAP
Make and share this Pot Roast in Tin Foil Wrap recipe from Food.com.
Provided by Barbara40
Categories Roast Beef
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place 2 large sheets of tin foil, side by side, in a 13x9 baking pan.
- Place pot roast on top and sprinkle with pepper, to taste.( Do not salt as it gets enough from the onion soup mix).
- Mix can of mushroom and dried onion soup together.
- Spoon on top of pot roast.( Mix will look kind of weird, but I promise this will make a rich brown gravy).
- Seal foil around the roast well so the juices don't leak out.
- Bake at 325 degrees for 3 hours.
###
Tips:
- Choose the right cut of meat: Chuck roast, rump roast, or brisket are all good choices for pot roast. These cuts are tough and full of flavor, and they will become tender when cooked slowly. - Brown the meat before cooking: Browning the meat helps to develop flavor and create a nice crust. Sear the meat in a hot skillet or Dutch oven over medium-high heat for a few minutes on each side. - Use a variety of vegetables: Potatoes, carrots, onions, celery, and turnips are all classic pot roast vegetables. You can also add other vegetables that you like, such as parsnips, rutabagas, or Brussels sprouts. - Season the pot roast well: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the pot roast. You can also add other spices that you like, such as thyme, rosemary, or bay leaves. - Cook the pot roast on low heat for a long time: The best way to cook a pot roast is to cook it on low heat for a long time. This will allow the meat to become tender and the flavors to develop. Cook the pot roast for at least 8 hours, or until the meat is fall-apart tender. - Let the pot roast rest before serving: Once the pot roast is cooked, let it rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the meat. ###Conclusion:
Pot roast is a classic comfort food that can be easily customized to your liking. Use these tips to make the best pot roast you've ever had. With a little time and effort, you can create a delicious and hearty meal that your whole family will enjoy.
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