Envelope Roast

This Envelope Roast is a no-fuss, ultra-flavorful beef roast sealed in foil “envelopes” and baked slowly to tender perfection. The foil traps in the juices, creating a self-basting effect and infusing every bite with flavor. It’s the kind of comforting dish that fills your home with incredible aroma — perfect for Sunday dinner, holiday gatherings, or even meal prep for the week.

Best of all? Minimal cleanup and maximum flavor.

Ingredients:

2 to 2.5 lbs (900g–1.1 kg) beef chuck roast or top round

1 packet dry onion soup mix (or homemade blend)

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon black pepper

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

2 tablespoons olive oil

1/2 cup water or beef broth

3–4 medium carrots, peeled and chopped

3–4 potatoes, peeled and quartered

1 onion, sliced

Aluminum foil (heavy-duty recommended)

Instructions:
Step 1: Preheat and Prepare

Preheat oven to 325°F (165°C).

Cut a large piece of heavy-duty aluminum foil (or two pieces overlapped).

Step 2: Season the Roast

In a bowl, mix olive oil, Worcestershire sauce, soy sauce, onion soup mix, garlic powder, paprika, and black pepper.

Rub the mixture all over the roast.

Step 3: Assemble the Envelope

Place sliced onions in the center of the foil.

Lay the roast on top. Surround it with carrots and potatoes.

Pour the water or broth over the top.

Wrap tightly in foil, folding edges like an envelope so nothing leaks.

Step 4: Bake

Place the foil-wrapped roast in a baking dish or on a tray.

Bake in the oven for 3 to 3.5 hours until meat is fork-tender.

Serving Suggestions

Serve straight from the foil with warm, crusty bread to soak up the juices.

Pairs perfectly with green beans, roasted Brussels sprouts, or a crisp salad.

Drizzle juices over mashed potatoes or rice for a full comfort meal.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze portions with juices for up to 3 months.

Reheat: Oven or microwave with a splash of broth to keep it moist.