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| Perfect Crock Pot Roast (pictured with sweet potato bake minus the apples) |
Makes 4-6 servings
2 lb chuck roast (using the right cut of meat is going to be essential to how your roast turns out! Any cut from the chuck should work.)
1 (1.25 oz) package onion soup mix
Garlic powder (about 1 tsp)
Liquid smoke (about 2 tsp)
1. Take your roast and cut off any excess fat.
2. Lay it on a piece of foil and rub on all sides with the onion soup mix, garlic powder and liquid smoke.
3. Wrap up the roast tightly in 3 layers of foil.
4. Refrigerate overnight.
5. Place roast (still in foil) in slow cooker. Cook on LOW for 8-10 hours.
6. Carefully remove the foil and use a fork to shred, if desired. Salt and pepper to taste and eat!
Review:
I am so excited about this new method (new to me, at least) of using foil. The roast was absolutely perfect. Keeping the roast in the foil kept it tender and moist. You could definitely use different seasonings if you desire (rosemary, kosher salt, onion powder, freshly pressed garlic, etc.). But I think the two keys of success in this recipe were 1. Using a chuck roast (which is the best type of roast to use in the slow cooker) and 2. Wrapping it in the foil. I’m definitely going to experiment with this a bit more. Let me know how yours turns out. 5 stars.
I have been making this recipe for years and I love it! I wanted to try it with bison instead. Do you have any recommendations as to the cut of meat or modified cook time?
Nope I don’t because I have never tried bison! It sounds tasty though. I bet it will take similar amount of time.
I’m curious, Do I add a small amount of water to the crockpot and out the foil on a rack? Would I just put the foil in the water?
Either way it works well!
The recipe does not say anything about adding water to the crockpot. Are you supposed to add water? Thanks
no, no water
I am making your foil pork roast and wonder if it is partially frozen how much longer to cook it. My crock pot is a little faster than the old ones. Any help would be appreciated. Thanks, Sally
I would add an hour or two to the cooking time if it is frozen.
Does anyone have ideas about putting veggies inside the tinfoil?
Vicki, what a nice comment. Thanks so much for taking the time to write it. I'm glad that your family loved it!
I made this for my family a couple weeks ago and I stink at cooking. First of all, it's super easy. Also, my super picky kids LOVED it and my husband said it was the best thing I've ever made. It was so incredibly tender that it just fell apart. Thanks for this recipe. It's a favorite in our house now!
I am a big fond of roasted beef as the taste of beef is so rich and pleasant to me….I have noted each detail of your recipe and will try it out very soon on my dinner..!
I failed to read the comments before prepping and was very worried about the fact that I used extra liquid smoke but I was pleasantly surprised that the meat was fantastic. Even my hubby who "hates pot roast" seemed to gobble it up. Thanks!
I made this once, and it was GREAT!!! A friend that makes lots of her own pot roasts said she'll use the foil from now on! 🙂
I've got one marinating now in the fridge (Mon. noon) to cook Wednesday… 2 pkg. Beefy onion soup mix, fresh rosemary (3 sprigs) 3 cloves pressed garlic, salt/pepper… I also studded the roast with garlic before adding the marinade.
This one might be better than the first one. THANKS for the inspiration!!!!!
YES! I'm so glad you liked it as much as I did!
I made this yesterday and it was seriously the best roast I've had. Wonderful technique! I didn't have the issue with the Liquid Smoke, but I did eye-ball the measurement. Maybe I didn't put as much.
I am always looking for "pot roast" recipes since I didn't grow up eating them… and have had to learn how.
I can see how the foil will work beautifully. Will try this over the coming weekend.
THANKS!!!!!
Hi and Merry Christmas. I was so excited to see this, as I thought this method would avoid the washed-out taste crockpot dishes can get. My beautiful roast turned out in perfect condition, but – and there is no way to do this other than to just say it – it was awful. The liquid smoke was overwhelming. I don't think I used even a full tsp of it, and it was all I could taste. I've used that as in ingredient in other things, and don't remember having that reaction. I am so disappointed. I will play with the technique as I like how the meat looked, but no more liquid smoke. Obviously it worked well for you, but I thought I should mention this. I am hoping to salvage it as stew – added lots of onions and garlic, it's bubbling away now. Live and learn, I guess….