Envelope Roast

Here’s a classic Envelope Roast recipe—a super easy, flavorful way to make a tender roast using just a foil “envelope” for baking 🥩✨

Envelope Roast

Ingredients

• 3–4 lb beef roast (chuck, rump, or round)

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika (optional)

• 1 large onion, sliced

• 2–3 cloves garlic, smashed

• 1 cup beef broth (or water)

• Optional: carrots, potatoes, or other vegetables

Instructions

1. Preheat Oven

• Preheat oven to 350°F (175°C).

2. Season the Roast

• Rub the roast with olive oil, salt, pepper, garlic powder, onion powder, and paprika.

3. Prepare the Envelope

1. Lay out a large piece of heavy-duty aluminum foil (or two layers).

2. Place onion slices and garlic on the foil.

3. Put the roast on top.

4. Pour broth around the roast (not on top).

5. Add optional vegetables around the roast.

6. Fold the foil over the roast, sealing all edges to make a tight envelope.

4. Bake

• Place in a roasting pan or baking sheet.

• Bake for 2–3 hours, depending on roast size, until meat is tender.

• Carefully open foil (steam will be hot) and check doneness with a fork.

5. Serve

• Slice roast and serve with pan juices and roasted vegetables.

• Optional: Make a quick gravy from the juices.

Tips

• Let roast rest 10–15 minutes before slicing for juicier meat.

• Envelope method locks in moisture, so even lean cuts stay tender.

• You can prep the roast the night before and bake it in the morning.

If you want, I can also make a shortcut Instant Pot or slow cooker version of Envelope Roast that’s even faster and extra tender.