Foil Baked Roast Beef
Juicy, tender roast beef baked in foil with savory mushroom and onion flavors, ideal for inexpensive cuts and perfect for a comforting, hearty meal.
Ingredients
Instructions
- Measure water and add enough to make 4 tablespoons if necessary.
- Place the roast on a large, heavy piece of foil.
- Mix the dry mushroom soup and dry onion soup together.
- Sprinkle the soup mixture over the top of the roast (no other seasoning needed).
- Dribble water or mushrooms and liquid over the soup.
- Seal the foil tightly around the roast.
- Place on a cookie sheet and bake in a 250°F oven for at least 5 hours.
- Don't try to hurry it.
Tips & Substitutions
For a more flavorful roast, consider adding sliced onions or garlic beneath the roast before sealing the foil. If you prefer, you can substitute the dry mushroom soup with a homemade mushroom gravy for a richer taste. Be sure to check the roast's internal temperature; it should reach at least 145°F for medium-rare. Remember, patience is key with this low-and-slow method.
Serving Suggestions
Serve the roast beef thinly sliced with its juices drizzled over the top for maximum flavor. It pairs beautifully with Green And Red Salad for a refreshing contrast. For a heartier meal, consider serving it alongside roasted vegetables or mashed potatoes. A side of Grandma Lowe'S Barbecue Sauce can add a delightful twist to the dish.
Storage & Reheating
Leftover foil-baked roast beef can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a covered dish with a splash of broth or water to keep them moist, and warm in the oven at 300°F until heated through. Avoid microwaving if possible, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Foil Baked Roast Beef contains roughly 19 calories, with 1g protein, 2g carbohydrates, and 1g fat.
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 beef for this recipe?
Yes, you can use various cuts such as chuck roast or brisket. Just be aware that cooking times may vary slightly depending on the size and type of cut used. A tougher cut may require a longer cooking time to become tender, while a leaner cut may cook faster.
Is it possible to make this recipe in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker by placing the roast and soup mixture directly in the slow cooker with some water. Cook on low for 8-10 hours until tender. This method allows the flavors to meld beautifully, and you’ll have a deliciously moist roast.
What should I do if the roast is not tender after 5 hours?
If your roast isn't tender after 5 hours, it likely needs more time. Keep it in the oven and check every 30 minutes until it reaches the desired tenderness. The low cooking temperature allows for a gradual breakdown of collagen, which is essential for a tender roast. Patience is key!
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).