Pot Roast in Foil


3 T. cornstarch

4 t. onion powder

2 t. light brown sugar

2 t. salt

1 t. pepper

1 t. garlic powder

1 t. instant espresso powder

1 t. dried thyme

1/2 t. celery seed

Mix all ingredients together in a small bowl.  Set aside

1 (4 lb) Chuck Roast

2 onions, quartered

6 small red potatoes, quartered

4 carrots, peeled and cut into 1 1/2" pieces

2 bay leaves

2 T. soy sauce

Crisscross two 30x18" pieces of heavy duty foil inside a large roasting pan.  Place the vegetables and bay leaves in the center of the foil and sprinkle with soy sauce.  Pat the roast dry with paper towel and cover all over with the rub. Enfold the roast in the foil by folding opposite sides towards each other and crimping.  Place in a 300* oven for 4 1/2 hrs or until meat is completely tender.  Remove roast from foil pouch and let rest, tented with foil for 20 minutes.  Remove vegetables to serving platter and strain the pan juices into a fat separator.  When liquid settles pour the defatted juices into a serving bowl. Thinly slice the roast against the grain and serve with the pan juices and vegetables.