Foil Pot Roast

by on July 7, 2014 » Add the first comment.
Print Friendly

Foil Pot Roast
Easy, but long cooking time

Use chuck eye roast

The rub
3 tablespoons corn starch
1 teaspoon instant coffee
4 teaspoons onion powder
2 teaspoons table salt
2 teaspoons light brown sugar
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
Half teaspoon celery seed

In oven at 300° this roast will cook about six hours
Pressure cooker can reduce that time substantially
Another way to reduce cooking time is to split roast along the large center connective tissue
Remove hard fat. The softer fat will melt, the hard fat will not
Create two separate meat rolls, and tie up with butcher string

Create a foil bed in a turkey roasting pan.
Keep pieces on the side for putting over the top
To help flavor the jus, put a layer of vegetables below the meat
Two onions quartered, six small new potatoes, fur carrots cut into big pieces, several bay leaves, 2 tablespoons soy sauce

Rub meat rolls with powder you created above, and then place on top of vegetables

Wrap with foil. No need to leave breathing whole

Put in oven at 300° for 4 1/2 hours
Carefully open foil and fold back
Set aside meat to rest for 20 minutes . Cover with foil
Remove vegetables to large serving dish
Reserve juice . Pour through strainer into fat separator
After 20 minutes, pour broth into gravy boat

Cut meat across grain and plate, pouring jus over meat

Option, use some of jus for gravy base

Robert@RobertAndrews.NET

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.