Old-Fashioned Chuck Roast In Foil

This is an older recipe from the 1950s and one of which my family made often. It is a simple recipe and is very tasty. You can certainly add some chopped veggies to this as I do pretty often when I cook this. You can also make this in a slow-cooker as well if you do not have the time to cook this in the oven.

INGREDIENTS:

7 Lb. Chuck Roast (bone-in)
2 Pkg. Onion soup mix
Salt and pepper – to taste

DIRECTIONS:

1. preheat the oven to 300*
2. Lay a few sheets of foil in a baking dish.
3. Place the roast onto the foil in the dish.
4. Sprinkle over the soup mix, salt, and pepper all over the roast.
5. Wrap the roast tightly in the foil making sure the juices can not leak out.
6. Bake for 3 1/2 Hours to 4 hours or until the roast is falling apart tender.
7. Remove from the oven, carefully peel back the foil, and place the roast onto a serving tray.

FOR THE CROCKPOT:

1. Lightly spray the crockpot with oil. Place the roast in the crockpot and sprinkle over the onion soup mix, salt, pepper, and 1/3 cup of water or broth. Turn to low and let the roast cook for 10 hours on low or until the meat is really tender.

• I love making this and using this in all sorts of recipes that call for shredded beef. It makes a great Au Jus which is perfect for sandwiches. It goes great in beef stew-style recipes. You can use this meat as you desire.
• Shred the beef and thicken the gravy with a cornstarch slurry, top over rice or mashed potatoes, and serve with a steamed or roasted vegetable.
• Once shredded you can place it in a ziplock bag and freeze it for up to 8 months to a year. Pull it out when you want or need shredded beef for recipes or sandwiches. Thaw it out and heat it up on the stove or in the oven.