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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chuck Roast in Foil Recipe

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This recipe for Chuck Roast in Foil is from LAURENS SOUTHERN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Dry Mustard
1 1/2 tsp. Water
2 Lb. Beef Chuck Pot Roast
1 Medium Onion cut into Chunks
1/2 Cup Soy Sauce
1 T. Corn Starch
2 T. Water
Directions:
Directions:
Heat over to 325º

Blend mustard and 1 1/2 tsp. water to make a paste. Cover and let stand for 5 minutes. Meanwhile, place 2 pieces of large heavy-duty foil to cover meat in a shallow baking pan crosswise. Place meat on foil, sprinkle onion on top. Stir 1 T. soy sauce into mustard mixture and blend until smooth. Stir in remaining soy sauce. Pour mixture over meat and onions. Fold foil over meat and seal making sure sauce does not leak out. Roast in oven 2 1/2 hours. Cut meat across the grain and into thin slices.
To make gravy, pour the meat juices into a small pot, add 1/2 cup water and bring to a soft boil. Mix the corn starch and 2 T. water and slowly pour into the meat juice until desired thickness is reached. Add more if necessary.
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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