Wayne Boatwright wrote:
> This roast turns out tender, juicy, and flavorful. Some would say use a
> CrockPot. Having tried that, it just doesn't turn out the same.
>
>
> * Exported from MasterCook *
>
> Amish Beef Roast
>
> Recipe By :
> Serving Size : 8 Preparation Time :9:15
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 Pounds Beef Chuck Roast
> 1 Package Onion Soup Mix
> Heavy Duty Foil
>
> Use two long sheets of foil. Sprinkle onion soup on roast, after placing it
> in center of foil. Wrap roast loosely, but secure enough to hold the juices
> in. Place in large pan.
>
> Bake 9 hours at 225 degrees. Remove from oven and let sit for at least
> half an hour before serving.
>
> Notes:
>
> Herbs may be added, if desired. A bay leaf, a splash of Worcestersauce
> sauce or soy sauce. Do not add any other liquids.
>
> If the roast is served still warm from the oven, it must be served in
> chunks, as it is too tender to slice.
>
> The roast may be chilled overnight right in the foil. It can be neatly
> sliced while chilled, arranged in a baking dish, covered with gravy, and
> reheated gently before serving. It is at least as good, if not better,
> served this way.
>
> The juices make an excellent base for gravy, and should be diluted by at
> least half as much or more of water, to taste. If the roast is chilled,
> the juices will become jellied. Scrape away from the meat into a saucepan,
> mix with water, and thicken with a roux.
>
> --
> Wayne Boatwright
> __________________________________________________
>
> ***, colorful rugs...from Loom Of The Fruit.

Could you also put garlic, carrots and cut up onions in the packet? Do
you suggest browning the meat first?