Chuck Roast in Foil

From Cook's Country | February/March 2011

Why this recipe works:

To mimic the flavors of a packet of soup mix, we turned to onion powder and salt and swapped in soy sauce to stand in for monosodium glutamate in our Chuck Roast in Foil. Trading in white sugar for brown added depth, while a little espresso powder provided a bit of toasty complexity. Dividing… read more

To mimic the flavors of a packet of soup mix, we turned to onion powder and salt and swapped in soy sauce to stand in for monosodium glutamate in our Chuck Roast in Foil. Trading in white sugar for brown added depth, while a little espresso powder provided a bit of toasty complexity. Dividing the roast into two halves increased surface area and allowed us to apply more of the flavorful spice rub to the exterior of the roasts.

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Serves 4 to 6

You will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe.

Ingredients

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