Chuck Roast in Foil
"Why this recipe works:To mimic the flavors of a packet of soup mix, we turned to onion powder and salt and swapped in soy sauce to stand in for monosodium glutamate in our Chuck Roast in Foil. Trading in white sugar for brown added depth, while a little espresso powder provided a bit of toasty complexity. Dividing the roast into two halves increased surface area and allowed us to apply more of the flavorful spice rub to the exterior of the roasts...."
INGREDIENTS
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Rub
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3 tablespoons cornstarch
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4 teaspoons onion powder
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2 teaspoons light brown sugar
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2 teaspoons salt
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1 teaspoon pepper
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1 teaspoon garlic powder
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1 teaspoon instant espresso powder
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1 teaspoon dried thyme
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1/2 teaspoon celery seed
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Chuck Roast
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1 (4-pound) boneless beef chuck-eye roast
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2 onions, peeled and quartered
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6 small red potatoes, scrubbed and quartered
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4 carrots, peeled and cut into 1 1/2-inch pieces
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2 bay leaves
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2 tablespoon soy sauce
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