How to Make Roast in Foil

Chuck Roast in Foil Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
RUB
3 tablespoons cornstarch
4 teaspoons onion powder
2 teaspoons light brown sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon instant espresso powder
1 teaspoon dried thyme
½ teaspoon celery seed

CHUCK ROAST
2 onions, quartered
4 carrots, peeled and cut into 1 ½ inch pieces
2 bay leaves
2 tablespoons soy sauce
1 (4 pound) boneless beef chuck eye roast, pulled into 2 pieces at seams, trimmed, each piece tied at 1 inch intervals

Procedures:
FOR THE RUB: Adjust oven rack to lower middle position and heat oven to 300 degrees. Combine rub ingredients in bowl. (rub can be stored for up to 1 month).

FOR THE CHUCK ROAST: first two 30 by 18 inch sheets of heavy duty aluminum foil, perpendicular to each other, inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center; drizzle with soy sauce. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other; crimp edges tightly to seal. Transfer pan to oven; cook until meat is completely tender, about 4 ½ hours.

Remove roasts from foil and place on carving board. Tent loosely with foil and let rest for 20 minutes. Discard onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine mesh strainer into far separator. Let liquid settle for 5 minutes, and then pour defatted pan juices into serving bowl.

Remove twine from roasts and slice meat thinly against grain. Transfer meat to platter with vegetables. Pour ½ cup pan juices over meat. Serve, passing remaining pan juices separately. End.