Foil Wrapped Pot Roast

by Michelle K. adapted from America's Test Kitchen   March-22-2012

One of my Dad's favorite meals. This roast and vegetables is quick to put together and easy to cook - just put it into the oven on low and slow for a few hours. This dish makes its own gravy and cooks perfectly every time.


  • 3 Tbs cornstarch
  • 4 tsp onion powder
  • 2 tsp brown sugar
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp instant espresso powder
  • 1 tsp marjoram
  • onions, cut into quarters
  • 1 lb small red or white potatoes, peeled and left whole
  • carrots, cut into 3 inch lengths
  • 1 Tbs soy sauce
  • 1 Tbs Worcestershire sauce
  • 4 stalks celery, cut into 2 inch pieces
  • 4 lbs boneless beef chuck or pot roast


  1. Pre-heat your oven to 300 (F). Combine the cornstarch, onion powder, sugar, salt, pepper, garlic powder, espresso and marjoram in a small bowl.
  2. Tear off a very large piece of tin foil and place it loosely in a large roasting pan.  Place the potatoes, carrots, onions and celery in the bottom of the pan. Sprinkle the vegetables with the soy sauce and Worcestershire sauce.
  3. Split the roast into 2 strips and coat generously with the spice mixture. Press it into the meat and be sure to get as much on as you can. Place the seasoned roast strips on top of the vegetables and seal up the tin foil. Make sure there are no openings in your foil package - use more than one piece of tin foil if you need to.
  4. Place in the oven and cook for 3 1/2 - 4 1/2 hours, until the roast is fork tender. It will brown up to a deep color and the juice can be used as is or heated in a small pan and made into a gravy.
  5. Serve on a large platter family style. Slice the roast thinly against the grain and surround the whole thing with the carrots and potatoes. Enjoy!


Prep time: 15 minsCook time: 4 hourTotal time: 4 hour 15 minsYield: 8 servings