Equipment Needed
- Large roasting pan or baking dish
- Heavy-duty aluminum foil
- Small bowl (for mixing seasonings)
- Measuring spoons
- Tongs
- Meat thermometer (highly recommended)
Step-by-Step Instructions
First, I preheat my oven to 300°F (150°C). This low and slow temperature is the key to breaking down the tough fibers without drying the meat out. I take my chuck roast out of the fridge and pat it completely dry with paper towels. This is a critical step I learned the hard way—a dry surface ensures a good sear and helps the seasoning stick. In a small bowl, I mix the salt, pepper, garlic powder, onion powder, and smoked paprika. I rub the roast all over with olive oil, then massage the seasoning blend onto every surface, pressing it in. The meat looks beautifully coated and smells amazing already.
Now, I prepare my “envelope.” I lay out two very long, overlapping sheets of heavy-duty aluminum foil—they need to be long enough to completely encase the roast with plenty of room for steam. I place these sheets crosswise in my roasting pan. In the center of the foil, I make a bed with the thickly sliced onions and smashed garlic cloves. I lay the fresh herb sprigs on top of this aromatic bed. This veggie and herb layer will lift the roast slightly, allowing heat to circulate, and they’ll infuse the meat with flavor from below while turning into a delicious, soft base for gravy.
I place the seasoned roast right on top of the onion and herb nest. In a measuring cup or small bowl, I whisk together the beef broth, Worcestershire sauce, tomato paste, and optional soy sauce until the tomato paste is dissolved. I carefully pour this liquid mixture around the roast, not directly over the top, to keep the seasoning crust intact. Now, for the magic: I bring the long sides of the foil up over the roast and fold them together tightly in a series of folds, creating a sealed seam. I then fold and crimp the ends tightly, making a fully sealed, airtight packet. It should look like a giant, puffy silver envelope.(See the next page below to continue…)