Pot Roast In Foil
Pot Roast In Foil is a main course that serves 4. One serving contains 463 calories, 45g of protein, and 26g of fat. For $2.65 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from Jans Sushi Bar has 69 fans. From preparation to the plate, this recipe takes about 45 minutes. If you have garlic powder, bay leaves, dried basil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 90%, this dish is super. Users who liked this recipe also liked Pot Roast in Foil, Instant Pot Pot Roast (pressure cooker pot roast) + VIDEO, and Roast in Foil.
Servings: 4
Ingredients:
2 cups baby carrots
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery seed
2 pound boneless rolled rump or chuck-eye roast
1 teaspoon coconut sugar
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 small onion, roughly chopped
2 teaspoons onion powder
1 teaspoon kosher sea salt
2 tablespoons tamari or gluten-free soy sauce, divided
1 1/2 tablespoon tapioca flour
Equipment:
oven
aluminum foil
roasting pan
dutch oven
kitchen scissors
kitchen twine
bowl
kitchen thermometer
frying pan
slotted spoon
Cooking instruction summary:
Preheat oven to 325 F. Combine rub ingredients in small bowl.Pat the roast dry and remove the twine "netting" with scissors, if necessary. Rub the entire surface with the seasoning mixture and set aside.Line a roasting pan or Dutch oven with heavy-duty aluminum foil. Place onion, carrots, and bay leaves in center of foil and drizzle with 1 tablespoon tamari. Set the roast on top of the vegetables and drizzle with the remaining tablespoon of tamari.Fold the aluminum foil over the top of the roast and crimp the edges tightly to seal. Transfer pan to oven and cook for 1 1/2 hours, or until the internal temperature of the roast reaches 135 F on an instant read thermometer.Allow the roast to rest 20 minutes. Remove the roast from the foil pouch and discard the bay leaves. Using a slotted spoon, place the vegetables on a serving platter; keep warm. Slice the roast thinly against grain and transfer to the platter with the vegetables. Serve with the pan juices.Nutrition (per serving): 332 calories, 7.4g total fat, 145.2mg cholesterol, 1182mg sodium, 1074.4mg potassium, 13.8g carbohydrates, 3.3g fiber, 5.5g sugar, 49.9g protein
Step by step:
1. Preheat oven to 325 F.
2. Combine rub ingredients in small bowl.Pat the roast dry and remove the twine "netting" with scissors, if necessary. Rub the entire surface with the seasoning mixture and set aside.Line a roasting pan or Dutch oven with heavy-duty aluminum foil.
3. Place onion, carrots, and bay leaves in center of foil and drizzle with 1 tablespoon tamari. Set the roast on top of the vegetables and drizzle with the remaining tablespoon of tamari.Fold the aluminum foil over the top of the roast and crimp the edges tightly to seal.
4. Transfer pan to oven and cook for 1 1/2 hours, or until the internal temperature of the roast reaches 135 F on an instant read thermometer.Allow the roast to rest 20 minutes.
5. Remove the roast from the foil pouch and discard the bay leaves. Using a slotted spoon, place the vegetables on a serving platter; keep warm. Slice the roast thinly against grain and transfer to the platter with the vegetables.
6. Serve with the pan juices.Nutrition (per serving): 332 calories, 7.4g total fat, 145.2mg cholesterol, 1182mg sodium, 1074.4mg potassium, 13.8g carbohydrates, 3.3g fiber, 5.5g sugar, 49.9g protein
Nutrition Information:
covered percent of daily need
