Lazy Cook's Pot Roast

Have I told you how much I LOVE Cook's Country? This is a Cook's Illustrated Magazine that has some fabulous recipes all with full color pictures and NO adds! I buy the book at the years end (it is my scheduled Christmas present from Jason each year!). I have 5 years now and I continue to use the recipes and helpful hints found in the book! Here is where you can order yours! You can even get digital copies or get a subscription to their website...I am sure they are both cheaper than the book, but I LOVE to have the actual books!
**You will need an 18 in side roll of heavy duty aluminum foil.
What should you do with all of those delicious leftovers? Well make Easy Sunday Gravy with pasta!

Chuck Roast In Foil
adapted from Cook's Country February/March 2011 magazine
RUB:
3 tablespoons cornstarch
4 teaspoons onion powder
2 teaspoons light brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon celery seed

CHUCK ROAST:
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 tablespoons soy sauce 


1. Adjust oven rack to lower-middle position and heat oven to 300*.
2. Combine rub ingredients in a small bowl.
3. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to 1/4 inch thickness (I just shaved most of mine off). Tie with kitchen twine around each roast at 1 inch intervals. (I totally forgot the twine...it still turned out amazing!)
4. Crisscross two 30 by 18 inch sheets of heavy duty tin foil inside a large roasting pan (I have a rather small one, but it still worked!) Place vegetables and bay leaves in the center of the foil and drizzle with the soy sauce. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender (about 4 1/2 hours).
5. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest for 20 minutes. Discard onions and bay leaves. Using clotted spoon, place carrots and potatoes on serving platter. Strain the contents of roasting pan though a fine mesh strainer into a fat separator.  Let liquid settle then pour the defatted pan juices into serving bowl. 
6. Remove kitchen twine from roasts. Slice roasts thinly against the grain and transfer to platter with vegetables. Pour 1/2 cup pan juices over meat. Serve with remaining pan juices.

Next time I will try this recipe in the crock pot and see how it goes!