Introduction
The Envelope Roast is a classic, foolproof beef dish that delivers tender, flavorful results every time. Named for the way the meat is “enveloped” in a seasoned foil packet, this slow-roasted method locks in juices and aromas, producing a roast that’s moist, savory, and easy to slice. Perfect for family dinners or special occasions, the Envelope Roast is a comforting and impressive meal with minimal effort.
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🧂 Ingredients
| Ingredient | Quantity |
| Beef roast (chuck or round, 3–4 lbs) | 1 |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Carrots, sliced | 2 cups |
| Celery, sliced | 1 cup |
| Yellow onion, sliced | 1 large |
| Beef broth | 1 cup |
| Fresh parsley, chopped (optional) | 2 tbsp |
Instructions
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- Preheat Oven & Prepare Roast: Preheat oven to 325°F (163°C). Pat the beef roast dry and rub with olive oil, salt, black pepper, garlic powder, and onion powder.
- Prepare Foil Envelope: Lay out a large piece of heavy-duty aluminum foil. Place the roast in the center. Surround with sliced carrots, celery, and onion. Pour beef broth around the vegetables. Fold the foil over the roast, sealing all edges tightly to form a packet.
- Roast: Place the foil packet on a baking sheet and roast in the oven for 3–4 hours, depending on the size of your roast. Check for doneness: the meat should be fork-tender and easily shredded.
- Rest & Serve: Carefully open the foil (steam will escape). Transfer roast to a cutting board, let rest 10 minutes, then slice or shred. Serve with the vegetables and pan juices, garnished with parsley if desired.
🥡 Storage Method
- Refrigerator: Store leftover roast and vegetables in an airtight container for up to 3–4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently in the oven at 325°F (163°C) covered with foil, or in a skillet with a splash of broth to retain moisture.
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