"The best, no fail way to cook a roast. I give this recipe to all new brides, and they and their new husbands love it!! You can add cubed potatoes and sliced carrots to the roast before sealing it in foil, but I like to serve it over mashed potatoes and gravy. Also, you could substitute using a four pound bone-in roast." — LBEECH
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1 (10.75 ounce) can
condensed cream of mushroom soup
dry onion soup mix
Well, after reading all the reviews for this recipe, I decided to try this one for my first attempt at a roast...and it was well worth it! I did make a few changes...used a sirloin roast, used a oven bag instead of foil, used a spice rub for the meat, used 2 cans of soup, and spiked the soup/onion mix with a few healthy doses of Worcester sauce...threw in a few redskinned potatoes quartered, a couple small onions...baked at 325 for the full 4 hours, and it was a HUGE HIT! The meat was so tender, juicy and flavorful...and the gravy was out of this world, use 2 cans soup for extra gravy, you wont be sorry!
Thanks for a great recipe Lynn!
I thought the flavor was ordinary. I suggest Alton Brown's pot roast recipe with onion garlic raisins olives and balsamic vinegar.Google it!
This is EXCELLENT! I made some changes, though. Since I had a meeting and wouldn't be home at dinner time, I needed to make a meal in one...I used an oven bag inside a 9 X 13" pan, coated with 1 TBSP of flour. I set the roast inside the bag and topped it with about 1/4 cup of Lea & Perrins steak sauce. I mixed 2 cans of mushroom soup (instead of 1) with the dry onion soup mix and spooned and patted it over the roast. I then set 6 peeled and 1/4-ed potatoes and many baby carrots around the roast. I closed up the bag, following instructions included with bags. I baked it at 325 degrees for 2 3/4 hours. The vegies were perfect and the meat was tender. The gravy was AWESOME! My family LOVED it and I enjoyed it VERY MUCH, even though I had to eat it reheated! Thanks, Lynn, for a GREAT recipe to build on!
Oh, boy, was this good! It was also very, very easy to prepare.
My husband loved it, and I ate the left overs for three days while
he was out of town. I added sweet onions, potatoes, and carrots
around the roast, inside of the foil, and also doubled the gravy
recipe, as others recommended. Also, I did not cook it as long as
was recommended, only until a meat thermometer registered an appropriate
temperature for medium rare beef. It came out very tender!
My foil was apparently not tight
enough to hold all of the juices in, but it ended up being a good
thing, as the thinner juices that ran out were a perfect complement
to the beef (almost like 'au jus'), while we thought the thicker
gravy was excellent to pour over the veggies. This is a DEFINITE
keeper, and I can't wait to make it again!
Yum! My husband told me I can make this every Sunday! Only one thing I would note though - don't make the mistake of salting the meat. With the salt in the soup mix, you definitely won't need it.
To make this a 5 star recipe, use 2 cans of soup, add a 1/2 tablespoon of horseradish, a splash of worcester sauce, and a tablespoon of steak sauce to the mix. Follow the rest as indicated. Wow!
This was really good. I did not put it in the foil pack like the directions say, instead I just put it in my 9X13 pan and covered tightly with foil. I threw in pearl onions, carrots and mushrooms. I added about 3/4 of red wine to the soup mixture. I got lots of gravy, it was a bit thin, but thickened with some corn starch. I baked it for about 2 1/2 hours, it was very very tender.
If I could give the recipe more than 5 stars I would. It is perfect. I have been looking for a good roast recipe for a while. My 7 year old gobbled this up and my husband said it was the best roast he ever had. I highly recommend this recipe, you will not regret it.
* Percent Daily Values are based on a 2,000 calorie diet.
Pot Roast in Foil
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 226
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