If you want to impress at the dinner table, this Envelope Roast is the way to do it. A tender beef chuck roast gets wrapped in smoky bacon and slow-roasted until it’s melt-in-your-mouth delicious. The bacon not only keeps the beef juicy but also infuses it with rich, savory flavor. Perfect for a special occasion or a cozy weekend feast, this recipe is guaranteed to be a show-stopper.
Envelope Roast
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef chuck roast | 3–4 lb |
| Salt and freshly ground black pepper | To taste |
| Garlic powder | 2 teaspoons |
| Onion powder | 2 teaspoons |
| Dried thyme | 1 teaspoon |
| Smoked paprika (optional) | 1 teaspoon |
| Slices of bacon | 8–10 (enough to wrap the roast) |
| Olive oil or butter (for searing) | 2 tablespoons |
| Optional Additions: | |
| Onion, sliced | 1 |
| Garlic cloves, smashed | 2–3 |
| Beef broth or red wine | 1 cup |
Step-by-Step Instructions:
Preheat and Prep: Preheat your oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels—this step is key for achieving a perfect sear.
Season the Roast: In a small bowl, mix together salt, black pepper, garlic powder, onion powder, thyme, and smoked paprika (if using). Rub the seasoning generously all over the roast.
Sear the Roast: Heat olive oil or butter in a large oven-safe skillet or Dutch oven over medium-high heat. Sear each side of the roast for 3–4 minutes until a rich brown crust develops, locking in flavor.
Wrap with Bacon: Remove the roast and place it on a cutting board to cool slightly. Lay bacon slices side by side to form a blanket, then wrap the roast tightly, tucking ends underneath. Use kitchen twine if needed to secure.
Assemble and Roast: Return the bacon-wrapped roast to the skillet or Dutch oven. (Optional) Scatter onions and garlic around the roast, then pour in beef broth or red wine. Transfer to the oven.
Cook Until Tender: Roast for 2.5–3 hours. For doneness, check with a meat thermometer—145°F (63°C) for medium-rare or 160°F (71°C) for medium. Baste occasionally with pan juices for extra flavor.
Rest and Serve: Remove the roast from the oven and let it rest for 15–20 minutes. Slice against the grain and serve with pan drippings spooned on top.