Pot Roast in Foil

Just added red potatoes, carrots and onions. Wonderful

Family favorite for decades. This senior cook now watches the salt content, 4880mg sodium in one soup envelope! Soooooooo, I use half the packet and slice up 2 med-lg onions as a base for the meat. Tastes plenty salty and the onions are carmelized!!! Perfection improved and a longer life to enjoy it. Bon appetit!

By far the best pot roast I’ve made in over 50 years of cooking. The easiest too! I doubled the recipe, and used about 4 pounds of meat in each of two pans. One was metal, with at least 3″ sides, the other was a regular oblong glass baking dish. (Glass cooked faster, use metal if you have it!) I sprayed each pan with cooking spray, plopped in the meat, and topped each roast with 1 can Cr. of Chicken soup, undiluted, (I didn’t have any Cr. of Mushroom). I DID NOT add the dry soup mix, but put a fair amount of garlic powder, a very generous dousing of onion powder, and a generous sprinkling of ground black pepper. I didn’t do the water, but instead, I split one can of condensed Beef Bouillon between the two pans. (Just poured it in the bottom of the pan so I wouldn’t disturb the other ingredients sitting on the meat.) Also added 1/2 a large can of drained mushroom slices to the bottom of each pan, and half a very large onion to each pan as well, cut into big chunks. (Unfortunately, I was low on pantry ingredients. I had just the one onion, and no carrots, but happily, it still was perfect!) I tightly sealed each pan with a slightly domed foil lid, placed in a 275 degree oven for 6 hours, and never peeked the entire time. This made TONS of gravy, and was enough to serve 20+. And the crowd roared! Thanks for sharing this recipe so many years ago, LBEECH. It’s STILL a winner! By the way, I served these two big roasts with a total of 5 pounds of boiled-in-their-jacke

This is very simple and no mess.

My husband loves this roast recipe so much that he enjoys having it once a week- which is fine by me, since it’s so easy to make! I don’t usually deviate from the original recipe, although I do sear my roast beforehand. Sometimes I cook petite potatoes and/or carrots in the foil with the roast, depending on my mood. The gravy is perfect over rice or mashed potatoes, just FYI!

I love this recipe! It’s one of my husband’s favorite dishes. A keeper for sure.

It was melt-in-your-mouth delicious. I added small, round potatoes to the roast in aluminum foil. We had red cabbage and beets as sides. Definitely will make again.

My mom has made pot roast this way for over 70 years, with a couple minor changes that make all the difference in the world! Use a chuck roast and substitute Worcestershire sauce for the water! I make this all the time for my husband and our family and friends and no one is ever disappointed they love it!

I did make some alterations. I omitted the cream of mushroom soup and used 1 pack of Lipton’s onion soup mix. The roast still came out moist and savory. I also threw some carrots in to cook with the roast. Nomnom!

When I make this again, I think I will double the soup mixture and buy a thinner cut of meat. I made mine with potatoes and carrots and the taste was wonderful. The roast was really thick, though, and didn’t turn out as tender as I would have preferred.

Simple and easy to make. Was awesome and will make it again!!

Great basic recipe! I don’t penalize anyone on the stars just b/c I’d add more spices or anything that adds flavor. The basic concept of the recipe is sound and everybody has different tastes when it comes to seasoning.

I’ve been making this since I was a new bride well over 50 years.. My family still loves it! We like it with mashed potatoes & green beans too.I hope lots of new cooks find this recipe. ps. I use a frozen shoulder roast and if you keep one in the freezer it’s a life saver on short notice. also wrap mine in foil.

My husbands favorite. The only change is the gravy. My family goes through it so fast that I triple the recipe. 33 oz cream of mushroom soup, three packets of onion soup mix and 6 Tablespoons of water. Yum

Made no changes. The roast came out juicy and full of flavor

My son and I loved it

I’ve been using this recipe for years, can’t believe I haven’t reviewed it. I have tweaked it a bit over the years – I use 1 can of cream of mushroom soup, 1 packet dry onion soup mix, a splash of Worcestershire sauce, a few splashes of red wine, about a tablespoon of horseradish and about a tablespoon of beef broth base mixed in 1/4 cup hot water. I usually add potatoes, carrots and onions. I don’t line my pan with foil, but I do cover it tightly. 300 degrees for the full 4 hours. It always turns out fork tender with plenty of gravy. (I really don’t understand how some reviewers say the roast turned out dry and tough – this recipe always works for me.)

The best roast we’ve ever had! We followed T1INA review except we used A1 steak sauce instead of Lea and Perrins. Cooked in a cooking bag and it was perfect. We also used a chuck roast. Will never cook a roast any other way!

Good but didn’t live up to the hype. I prepared the dish as instructed, will add more seasoning next time.

I made this tonight huge hit in my house!! I also used 2 cans cream of mushroom soup, 1 can beef broth and 2 packs of dry onion soup mix. I used a oven bag and cooked on 325 for 2 1/2 hrs came out delicious !

I’m giving this 5 starts because of the gravy alone. It was AMAZING. I doubled the soup as suggested by others. I tried to rush my roast, cooking it in the convection oven so the meat wasn’t very good. I saved the gravy and am making chicken tonight just to serve it with the rest of the gravy. I will try this again following the recipe exactly.