Chuck Roast A La Rindzner

5-6 Servings

Recipe provided by Janet Rindzner of the Wm. M. Untermann Chapter.


4 lbs. Thick Chuck Steak first cut or California Roast
1 pkg. Onion Soup


Spread 1/2 pkg of onion soup on large sheet of aluminum foil, keeping it confined towards the center but large enough to cover meat. Put meat on the foil and cover meat with rest of the onion soup. Do not add salt.

Wrap tightly in foil sealing all edges tight and place in dry pan in 350 degree oven for 1 1/2 hours. When finished garnish with small roasted potatoes and parsley. Serve at once cutting against the grain of meat. Be careful when opening foil to do so over a pan as not to lose gravy.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960