Pot Roast in Foil

Pot Roast In Foil Recipe

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Nicole Bredeweg


This is an old fave of ours. It comes from the "Buggy Wheel Restaurant Cookbook". We frequently use this to have supper, make roasty beef sandwiches, and now, we use it to make a Beef Pot Pie. Like vegetables with your roast? Throw some carrots and potato chunks in. Don't like garlic, or the pepper is too heavy? Take it out! Love this recipe!
Funny story -- we had this recipe book out to try a new recipe. We were going to take it along to the grocery store, but one of us left it on top of the car. We searched for it along the way, but didn't find it until spring, alongside the road. I still have this poor tattered book, and one of our favorite recipes has come from it!


★★★★★ 1 vote

15 Min
4 Hr


Add to Grocery List

  • 4 lb
    beef roast
  • 1 pkg
    dry onion soup mix
  • 1 pkg
    dry vegetable soup mix
  • 1 can(s)
    cream of mushroom soup
  • ·
    chopped garlic
  • ·
    butcher block pepper, or fresh ground pepper

How to Make Pot Roast in Foil


  1. Prepare roast by scoring 1/2" deep in a criss-cross pattern. Place roast on foil.
  2. Rub garlic into scores, to taste. Sprinkle with pepper, again, to taste. Sprinkle dry soup mix on top. Dollop cream of mushroom soup on top. Wrap foil around all, folding edges over tightly.
  3. Bake at 300*F for 4 hours.
  4. Serving suggestions: Try using the Ziplock roasting bags, or the Reynold's foil bags. Like vegetables with your roast? Add them before the folding the foil up. Serve straight or shred for sandwiches. Leftovers make a fabulous beef pot pie (see recipe by that name under my name).

Printable Recipe Card

About Pot Roast in Foil

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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