Envelope-Method Roast

Step 4: Roast in the Oven

1. Place the envelope on a baking sheet.
2. Roast for 1.5 to 2 hours, depending on the size of your roast.
   • For a 2 lb roast, 1.5 hours is sufficient.
   • For 3 lbs or larger, allow 2–2.5 hours.
3. The internal temperature should reach:
   • 130°F (54°C) for medium-rare
   • 140°F (60°C) for medium
   • 150°F (66°C) for medium-well

Step 5: Rest the Roast

1. Remove the roast from the oven.
2. Carefully open the envelope—beware of hot steam.
3. Let the roast rest for 10–15 minutes before slicing. This allows juices to redistribute, making each slice moist and flavorful.

Step 6: Serve

Slice the roast against the grain for maximum tenderness. Serve with the roasted vegetables straight from the envelope, and drizzle with the pan juices for extra flavor. This method pairs beautifully with mashed potatoes, roasted root vegetables, or a simple green salad.

Why the Envelope Method Works

The secret lies in trapping moisture and flavor. The parchment or foil envelope:

• Keeps the natural juices from escaping.
• Intensifies the flavors of herbs, garlic, and seasonings.
• Creates a gentle, even cooking environment.
• Minimizes cleanup—just lift the envelope and serve.

Final Thoughts

The Envelope-Method Roast is perfect for anyone who wants an impressive, flavorful roast without the stress of constant checking or basting. With minimal preparation and maximum flavor, it’s a foolproof way to cook beef that’s tender, juicy, and aromatic every single time.

Give it a try, and you’ll find it’s a simple but elegant way to elevate your dinner table.

If you want, I can also make a version with a step-by-step photo guide, showing exactly how to fold the envelope and arrange the roast—this makes it even easier to follow.

Do you want me to do that?