Lazy Sunday Chuck Roast - Recipe

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LAZY SUNDAY CHUCK ROAST
2 to 4 lb. beef chuck roast (about 3-inches thick) 1 pkg. onion soup mix (Lipton) 1 large red onion, sliced into rings 1/2 cup water 3 cloves garlic, mashed 1/2 cup ketchup (Hunts) 1/4 cup olive oil Combine ingredients in Ziploc bag and marinate chuck in refrigerator for 2 to 3 hours. Wrap chuck loosely in aluminum foil with slices of onion above and below, creating a pouch with tightly rolled edges (to seal), with shiny side facing inward. Place on grill over white hot coals or in oven at 325°F degrees for 13 minutes per lb. Side: Scrub baby potatoes and rub with olive oil. Sprinkle with coarse or sea salt. Wrap in foil. Cook alongside the chuck roast. Submitted by: CM

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recipe reviews
Lazy Sunday Chuck Roast

· Jan 17 · #151567

Robbie Ashcraft (Arkansas) says:

Tried this recipe tonight, added a tsp of Worcestershire, paprika and Natures Own seasoning to the marinade. We also cooked carrots and potato's in a foil packet. I cooked it in oven for 3.5 hours. Great flavor, we will make this again.

· Apr 4 · #123987

Strange1 (Delaware) says:

Trying this recipe but it seemed too simple added carrots potatoes peas mushrooms for the side and garlic salt n pepper because I didn't have ne cloves plus so I didn't have to add s&p BBQ. And Pepsi... fingers crossed!!!!!!

· Sep 16 · #109247

Marc Cawthon (United States) says:

Very tasty!! Added a little paprika & black pepper. Cooked Asparagus along with the potatoes as a side veggie. Also added a cup and a 1/2 of Boston Lager Sam Adams beer. Potato bread & REAL butter, "Wunder Bar"!!!

· Jul 31 · #106037

Stacy (Iowa) says:

This was a great recipe! My whole family loved it (kids are 8, 6, & 4)! I added fresh jalepeno slices to the onion slices (my husband likes things with a "kick"), and it turned out great - not "hot" - just flavorful. I don't usually care for roast, but our 3 pounder was finished in one meal! Thanks for the recipe :-)

· Feb 12 · #93992

Barb (Texas) says:

Made this tonight for our weekly Sunday family dinner. The entire family loved it! Thank you for the recipe. I had a 3 lb roast and it took 2-1/2 hours to cook at 325°F. I made some potatoes, carrots, and celery in a separate roasting pan adding some water, chicken bullion, Tony's seasoning and rosemary. I put it in the oven an hour after the roast started. Delicious!

· Sep 11 · #78245

Luv2cook (California) says:

Very good! I would agree though that the cook time is a lot longer. My family loved it though!!

· Jun 25 · #71782

Kele (Indiana) says:

Just tried this recipe tonight and it was delicious. One change I made was to wrap the roast tightly in several layers of foil and cooked in the oven at 300°F for about 3 hours. Came out very tender and hubby thought it was great!

· May 24 · #69383

Publicstacey (Nevada) says:

Tastes wonderful, but cooking time is unrealistic. It took an hour to cook my 2 lb roast (scale weighed) and I finally turned up the heat to 400 °F for the last 20 minutes. I cut off the cooked part and cooked the rest another 30 minutes at 450°F so we could go ahead and eat.

However, it is good and worth the wait. Thank you for the recipe. We will have this again.

· May 24 · #69385

Cooks.com replies:

Hi Publicstacey,

Thanks for sharing your results. All grills cook differently so adjustments will need to be made for each grill. What's important is that you cook til done internally (a meat thermometer is the easiest way to tell).

-- CM

· Oct 3 · #47210

Taunya (Florida) says:

Will try this recipe and see if my family likes it. The marinade is very good even before I put the meat in it!!!

· May 16 · #34983

Kendra (Tennessee) says:

If you do it in the oven - it takes a lot longer than 13 minutes per pound. First time I have ever cooked a roast so I was surprised -- but it turned out fabulous and my guests didn't mind the wait.

· May 16 · #34939

David Henke (Arizona) says:

I believe this was the first time I ever bar-b-qued a roast! This turned out great. Added to my cook binder.

· Apr 9 · #32329

LEE SCHIFF (Missouri) says:

CM,

Being an outdoor cook for many years, the subject always came up about which side of the foil should be in or out. I called the Reynolds people, and they said it made absolutely NO DIFFERENCE.

Good cookin'

Lee

· Sep 6 · #2912

Shelly says:

FAB-U-LOUS!!!!

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