Chuck Roast in Foil (1966)

1 chuck, round or shoulder roast
1/2 to 1 envelope dry onion soup mix
1 or 2 cans mushroom soup or celery soup

Place roast on large piece of aluminum foil; sprinkle with onion soup. Spread mushroom soup on top. Wrap in foil; seal well. Bake in preheated 325-350 degree oven for 20 minutes to 1 hour per pound or until done. Remove to heated platter. Roast may be cooked on top of stove instead of in the oven. 8 servings

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1 Response to Chuck Roast in Foil (1966)

  1. Emily says:

    Just the roast of my childhood! You can also add sliced onions and a clove or two of fresh garlic. My mother never added the cream soup, just let the chuck roast juices soften the dry onion soup mix.

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