ADVERTISEMENT
Why the Envelope Roast Works
The genius of the envelope roast lies in trapping moisture and flavor during cooking. Wrapping the meat with seasonings and vegetables in foil:
- Keeps the roast juicy and tender
- Infuses the meat with herbs and aromatics
- Reduces clean-up since everything cooks in one package
- Allows easy customization with different seasonings, sauces, or vegetables
The foil acts like a mini oven within your oven, ensuring even cooking and enhancing flavor absorption, making even tougher cuts taste luxurious.
Ingredients
- 3–4 lb beef roast (chuck, round, or rump roast)
- 2–3 cloves garlic, minced
- 1 onion, sliced
- 2–3 carrots, chopped
- 2–3 potatoes, chopped
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or rosemary
- Optional: Worcestershire sauce or balsamic vinegar for extra depth
Directions
- Preheat the Oven
Preheat your oven to 350°F (175°C). - Prepare the Roast
Rub the beef with olive oil, salt, pepper, garlic, and dried herbs. - Assemble the Envelope
Place the roast in the center of a large sheet of aluminum foil. Surround with onions, carrots, and potatoes. Pour beef broth over the top. Fold the foil around the roast, sealing the edges to form a tight envelope. - Bake
Place the foil package on a baking sheet and bake for 2–3 hours, depending on the roast size. For an extra caramelized exterior, open the foil for the last 20–30 minutes of cooking. - Serve
Carefully open the foil to release steam. Slice the roast and serve with the tender vegetables and pan juices. -
ADVERTISEMENT
