Easy Roast In Foil
A hearty, tender beef roast cooked in foil with creamy mushroom soup, onion soup mix, and flavorful vegetables, perfect for a comforting family dinner or special occasion.
Ingredients
Instructions
- Trim excess fat from the beef chuck pot roast.
- Line a shallow roasting pan with foil and place the meat in it.
- Combine the condensed cream of mushroom soup and dry onion soup mix, then spread this mixture over the roast.
- Cover the pan with foil and seal to the edges.
- Bake in a 325°F oven for 1 hour.
- Uncover the roast and arrange the quartered carrots around it.
- Cover again and continue baking for about 45 minutes or until the meat and vegetables are tender.
Tips & Substitutions
For an extra layer of flavor, consider adding garlic or herbs like thyme to the soup mixture. If you need a lighter option, you can substitute the cream of mushroom soup with a low-fat version or homemade mushroom sauce. Ensure the roast is well-trimmed for a healthier dish, and adjust baking times depending on the roast size for perfect tenderness.
Serving Suggestions
Slice the roast and serve it with the tender carrots on the side. This dish pairs beautifully with mashed potatoes or a fresh green salad for a complete meal. For a cozy touch, consider serving it alongside Baked Rice Balls, which complement the flavors well and make for a delightful, hearty dinner.
Storage & Reheating
Leftover roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the beef and carrots in a baking dish with a splash of broth or water, cover with foil, and warm in a preheated oven at 325°F until heated through. This helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Roast In Foil contains roughly 182 calories, with 6g protein, 34g carbohydrates, and 4g fat. It is an excellent source of vitamin A (154% of the Daily Value), dietary fiber (34% of the Daily Value), and potassium (22% of the Daily Value), and a good source of protein and iron. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while beef chuck pot roast is ideal, you can also use a brisket or round roast. Just adjust the cooking time based on the cut's thickness, as some may require longer to become tender.
What can I do if I don't have onion soup mix?
If you don't have onion soup mix, you can easily create a substitute by mixing 1 teaspoon of onion powder, ½ teaspoon of garlic powder, and a pinch of salt. This will mimic the flavor profile and work well in this recipe.
Can I add other vegetables to this roast?
Absolutely! Feel free to add potatoes, parsnips, or even celery to the roasting pan. Just ensure that all vegetables are cut into similar sizes for even cooking, and adjust the baking time if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).