Chuck Roast in Foil

Name: Chuck Roast in Foil
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 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; 1/2 teaspoon, celery seed; 1 (4-pound), boneless beef chuck-eye roast; 2 , onions, peeled and quartered; 6 small, red potatoes, scrubbed and quartered; 4 , carrots, peeled and cut into 1 1/2-inch pieces; 2 , bay leaves; 2 tablespoon, soy sauce

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Appears in Cook's Country February/March 2011, Cook's Country TV

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SERVES4 to 6

TIME5¼ hours, plus 20 minutes resting

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WHY THIS RECIPE WORKS

To mimic the flavors of a packet of soup mix, we turned to onion powder and salt and swapped in soy sauce to stand in for monosodium glutamate in our Chuck Roast in Foil. Trading in white sugar for brown added depth, while a little espresso...

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