Are you ready to transform an ordinary dinner into a mouthwatering feast that will have your family begging for seconds? This Beef Roast in Foil is not just a recipe—it's a culinary experience that promises fall-apart tender meat, perfectly roasted vegetables, and a flavor explosion that will make your taste buds dance with joy. Imagine serving a main dish so incredibly delicious and easy to prepare that it feels like you've been cooking all day, when in reality, it's practically foolproof!
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb beef roast
- 1 onion, sliced
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 cup beef broth
- Salt and pepper to taste
- Aluminum foil
Instructions
- Preheat the oven to 325°F (165°C), ensuring the rack is positioned in the center of the oven.
- Generously season the beef roast on all sides with salt and pepper, creating a flavorful exterior coating.
- Prepare a large sheet of heavy-duty aluminum foil, ensuring it's large enough to completely wrap the roast and vegetables.
- Place the sliced onions in the center of the foil, creating a bed for the roast to rest on.
- Position the seasoned beef roast on top of the onion bed in the center of the foil.
- Arrange the sliced carrots and cubed potatoes around the roast, distributing them evenly.
- Carefully pour the beef broth over the roast and vegetables, ensuring moisture is distributed throughout.
- Carefully seal the foil packet by folding the edges tightly, creating a completely enclosed environment that will trap steam and flavors.
- Transfer the foil-wrapped roast to a large baking dish to catch any potential drips.
- Place the baking dish in the preheated oven and roast for approximately 3 hours, or until the meat is tender and easily pulls apart.
- Remove from the oven and let the roast rest, still wrapped in foil, for 10-15 minutes to allow juices to redistribute.
- Carefully open the foil packet, being cautious of escaping steam, and transfer the roast and vegetables to a serving platter.
- Slice the roast against the grain and serve with the roasted vegetables and pan juices.
Tips
- Choose the Right Cut: For this recipe, choose a chuck roast or bottom round roast with some marbling for maximum tenderness.
- Season Generously: Don't be shy with salt and pepper. A good seasoning creates a flavorful crust and enhances the meat's natural taste.
- Low and Slow is the Key: Cooking at a lower temperature (325°F) for a longer time ensures the meat becomes incredibly tender and doesn't dry out.
- Let It Rest: Always allow the roast to rest after cooking. This helps redistribute the juices, making each slice more succulent.
- Check for Doneness: The roast is ready when it easily pulls apart with a fork, typically after about 3 hours of cooking.
- Bonus Flavor Hack: For extra depth, consider adding garlic cloves, fresh herbs like rosemary or thyme, or a splash of red wine to the foil packet.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 40g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 120mg
