Ingredients

The following ingredients have 5 Servings
  • 3 lb chuck roast either bone-in or boneless (about 1-inch thick see NOTES)
  • 2 cups baby carrots
  • 1 cup whole button mushrooms (optional)
  • 3 stalks celery (cut into 3-4-inch pieces)
  • 1 can (10.75 oz cream of mushroom soup, low-sodium preferred)
  • 4 medium potatoes (cut in half)
  • 1 envelope dry mushroom gravy mix (see NOTES)
  • 2 tbs water

Instruction

  • Preheat oven to 425 degrees F. Tear off a large piece of heavy-duty aluminum foil (about 30-inches) and place it on a large baking sheet (a 15- or 18-inch cookie sheet/jellyroll pan) so that equal amounts of the foil overhang the sides of the baking sheet.
  • In a small bowl, mix the soup and gravy mix; set aside.
  • Place the chuck roast in the center of the foil on prepared baking sheet. Spread soup mixture over the top of the roast.
  • Place the celery, potatoes, carrots and mushrooms (if using) on top of the roast. Sprinkle with the water.
  • Make foil pouch by bringing up the overhanging sides and sealing top and sides well. I always leave about an inch or two "cushion" on the top for steam expansion.
  • Roast for 60 minutes if the steak/roast is 1-inch or slightly less; 90 minutes if the roast/steak is thicker than 1-inch.
  • Open pouch CAREFULLY as there will be a lot of steam.