Ingredients:
2 to 2.5 lbs (900g–1.1 kg) beef chuck roast or top round
1 packet dry onion soup mix (or homemade blend)
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons olive oil
1/2 cup water or beef broth
3–4 medium carrots, peeled and chopped
3–4 potatoes, peeled and quartered
1 onion, sliced
Aluminum foil (heavy-duty recommended)
Instructions:
Step 1: Preheat and Prepare
Preheat oven to 325°F (165°C).
Cut a large piece of heavy-duty aluminum foil (or two pieces overlapped).
Step 2: Season the Roast
In a bowl, mix olive oil, Worcestershire sauce, soy sauce, onion soup mix, garlic powder, paprika, and black pepper.
Rub the mixture all over the roast.
Step 3: Assemble the Envelope
Place sliced onions in the center of the foil.
Lay the roast on top. Surround it with carrots and potatoes.
Pour the water or broth over the top.
Wrap tightly in foil, folding edges like an envelope so nothing leaks.
Step 4: Bake
Place the foil-wrapped roast in a baking dish or on a tray.
Bake in the oven for 3 to 3.5 hours until meat is fork-tender.
Serving Suggestions
Serve straight from the foil with warm, crusty bread to soak up the juices.
Pairs perfectly with green beans, roasted Brussels sprouts, or a crisp salad.
Drizzle juices over mashed potatoes or rice for a full comfort meal.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions with juices for up to 3 months.
Reheat: Oven or microwave with a splash of broth to keep it moist.
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