Author: Canadian Living

Sasha (our Hungarian Komondor) would constantly 'prance' into the kitchen when this particular roast was in the oven - and when it was time to take it out, he raced me to the oven door. My daughter, Tara, (when 4 or 5 years old) would say 'oh goodie, roast beast tonight!

  • Portion size 4 servings
  • Credits : susanmcousins


  • 4 lbs beef chuck roast (bone-in or boneless)
  • 2 tablespoons brown sugar
  • 2 tablespoons dry mustard
  • 1/2 teaspoon garlic salt
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons vinegar


* Center roast on a large piece of heavy duty aluminum foil. * Make paste with brown sugar, dry mustard, garlic salt, Worcestershire sauce and vinegar and spread over meat. * Bring foil up and over meat, overlap 3 - 4 inches, sealing tightly. * Bake in oven in shallow open pan, 300F for 3 1/2 - 4 hours until done. * Open foil 15 minutes before end of cooking time to crisp roast if desired. * Remove roast from foil, keep warm in oven. * Tilt foil on angle and add liquid from roast to pan - make gravy *Slice roast; serve with gravy *Savor *
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Pot Roast in Foil