🥩 4-Ingredient Foil-Sealed Tender Roast (Beef or Chicken)
Ingredients
1–1.5 kg beef roast (or 4–6 chicken thighs/breasts)
1 packet onion soup mix (or 1 large sliced onion if you want fresh)
2–3 tbsp olive oil or melted butter
Salt & black pepper (optional but recommended)
Optional but very simple extras (not counted in the 4):
A splash of water or broth (keeps it extra juicy)
👨🍳 Instructions
Preheat oven
160–170°C (low and slow is key for tenderness)
Prepare foil
Lay out a large piece of aluminum foil (double layer if possible).
Season the meat
Place meat in the center.
Rub with olive oil or melted butter.
Sprinkle onion soup mix all over (or layer sliced onions underneath and on top).
Seal tightly
Wrap the foil completely so no steam can escape.
You want it almost like a sealed pouch.
Slow cook
Place on a baking tray.
Cook:
Chicken: 1.5–2 hours
Beef roast: 3–4.5 hours (depending on size)
Rest before opening
Let it sit 10–15 minutes before unwrapping so juices settle.
Serve
Open carefully (hot steam!)
Spoon the natural juices over the meat.
🔥 Why it works
The foil traps steam and fat, so the meat slowly braises inside its own juices. That’s what makes it fall-apart tender instead of drying out.
