| Level: | Easy |
| Total: | 4 hr 15 min |
| Prep: | 5 min |
| Inactive: | 4 hr |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- One 5-pound boneless chuck roast
- Salt and black pepper
- 1 large red onion, sliced
- 1/4 cup cider vinegar
- 4 tablespoons all-purpose flour
Instructions
- Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven’s broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1128 |
| Total Fat | 74 g |
| Saturated Fat | 31 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 103 g |
| Cholesterol | 352 mg |
| Sodium | 1463 mg |
Reviews
I’ve made this many times. But in the beginning my baking dish did explode once. That was only because when I added water, the tap water was cold and I added it to the hot baking dish that was very low in water, So of course it exploded. Now I have on standby a kettle with hot water and keep adding to the dish. They did mention to add water, but maybe they should have said make sure the water is hot and to not let the water run dry or too low. But other than that, this is delicious recipe. I too like others sometimes add garlic powder.
⭐️ Time for an UPDATE.
1. Given the number of reviews that describe exploding dishes (not pans), a safety WARNING is warranted in this recipe.
“DO NOT use dishes.”
2. I suspect the 450 degree oven is intended to brown the uncovered meat initially. Then cover and reduce the heat to 300-325 degrees. 450 degrees for 3-4 hours is going to deliver a 5 lb. charcoal briquet.
1. Given the number of reviews that describe exploding dishes (not pans), a safety WARNING is warranted in this recipe.
“DO NOT use dishes.”
2. I suspect the 450 degree oven is intended to brown the uncovered meat initially. Then cover and reduce the heat to 300-325 degrees. 450 degrees for 3-4 hours is going to deliver a 5 lb. charcoal briquet.
I LOVE this recipe! It is soooo easy and the roast taste wonderful!!! Thank you so much Trisha. I knew I could count on a Georgia girl.
The temp of 450 seems too high for the entire time. Any thoughts on this?
Such a delicious dinner and so easy! Now my favorite go to for chuck roast . Thank you Trish. My Momma also had roast beef sunday dinners often…like you, the smell coming home after church, was the gratest ❤️
Excellent! I did add garlic powder & next time, I’ll add more vinegar….but Soooooo easy & delicious!!!
We just did this last night, loved the cooking method so easy, but next time I will do a different vinegar. But otherwise was great.
Easy ingredients, easy prep, easy roast, and easy clean up! I used a 4 lb roast. If you like onions, add more, and add salt to onions. Spray foil so onions don’t stick. Do not use glass pan, as it may shatter when you add liquid. 2 2 4. Best gravy I ever made!
Omg! I made this tonight and it was so delicious and so easy!! I cooked my beef roast on quick bake for 4 hours on 425. I used a 9×13 heavy baking dish. Outside the wrapped foil, I added 1 1/2 cups of water and 1 1/2 cups of water every hour while it was cooking. The meat was very tender and the gravy was delicious. Served with mashed potatoes. This one definitely a keeper. Can’t believe how easy it was with little clean up!
I wonder if this would work in crockpot