Roast In Foil
A hearty, comforting roast cooked in foil with creamy mushroom and onion flavors, perfect for family dinners and those who enjoy tender, flavorful meats with minimal fuss.
Ingredients
Instructions
- Line a 9 x 13-inch pan with a large piece of aluminum foil.
- Place the roast on the foil and sprinkle with dry onion soup mix.
- Mix the cream of mushroom soup with water.
- Pour the mushroom soup mixture over the roast.
- Place another piece of foil over the top of the roast and seal the edges well.
- Bake in a preheated oven at 325° to 350°F for 1 hour per pound or until done.
- Remove the roast to a platter.
- Serve the gravy into a gravy dish.
Tips & Substitutions
For added flavor, consider marinating the roast overnight in the soup mixture. You can substitute the cream of mushroom soup with cream of celery or chicken soup for a different taste. If you're short on time, try using a smaller cut of meat, which will cook faster. Ensure the foil is tightly sealed to retain moisture and flavor while cooking.
Serving Suggestions
Serve the roast with a side of creamy mashed potatoes or roasted vegetables for a complete meal. The rich gravy pairs beautifully with homemade Buttermilk Rolls (Makes 24 Medium-Sized Rolls), perfect for soaking up the sauce. For a refreshing contrast, consider a side salad or steamed green beans to balance the hearty flavors.
Storage & Reheating
Leftover roast can be stored in an airtight container in the refrigerator for up to three days. To reheat, place slices in a baking dish, cover with foil, and warm in a preheated oven at 325°F until heated through, about 15-20 minutes. You can also microwave individual portions, adding a splash of water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Roast In Foil contains roughly 103 calories, with 3g protein, 12g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 784mg per serving (34% of the Daily Value).
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 type of soup instead of cream of mushroom?
Yes, you can substitute cream of mushroom soup with cream of celery or cream of chicken soup. Each will impart a slightly different flavor, allowing you to customize the dish to your liking or dietary preferences.
How do I know when the roast is done?
The roast is done when it reaches an internal temperature of 145°F for medium-rare, or 160°F for medium. Use a meat thermometer inserted into the thickest part of the roast to check. Remember that it will continue to cook slightly after being removed from the oven.
Can I cook this recipe in a slow cooker instead?
Absolutely! To adapt this recipe for a slow cooker, place the roast in the slow cooker, sprinkle with the onion soup mix, and pour the mushroom soup and water over it. Cook on low for 6-8 hours or until tender. This method enhances flavors and ensures a juicy roast.
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).