Envelope Roast

May be an image of steak

Here’s a detailed, unique article about Envelope Roast, including a clear step-by-step method for preparing it:

Envelope Roast: A Simple Yet Juicy Roast Method

The Envelope Roast is a clever cooking technique that guarantees a tender, juicy, and flavorful roast with minimal effort. Named for the way the meat is wrapped in foil “envelopes,” this method essentially braises the roast in its own juices, creating a succulent dish perfect for any dinner occasion. Whether you’re preparing beef, pork, or even lamb, this technique is surprisingly easy and incredibly rewarding.

Ingredients

For a classic Envelope Roast, you will need:

3–4 lb (1.4–1.8 kg) beef roast (chuck or rump works best)
1 large onion, sliced
4–5 cloves garlic, minced
2–3 medium carrots, cut into chunks
2–3 celery stalks, cut into chunks
1 cup beef broth (or chicken broth for pork)
2 tbsp olive oil
1–2 tsp salt (to taste)
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
Optional: ½ cup red wine for extra flavor

Equipment

Large baking sheet or roasting pan
Heavy-duty aluminum foil
Meat thermometer

Step-by-Step Method

Step 1: Preheat the Oven

Set your oven to 325°F (165°C). This lower, slow-cooking temperature ensures the roast becomes tender without drying out.

Step 2: Season the Meat

Pat the roast dry with paper towels. Rub olive oil, salt, pepper, thyme, and rosemary all over the meat, making sure it’s evenly coated. This step locks in flavor and helps form a savory crust.