This Envelope Roast is a luxurious and flavorful way to prepare a beef chuck roast. By wrapping the roast in bacon and slow-roasting it, you ensure the meat remains incredibly moist and tender while infusing it with a rich, savory flavor. It’s a show-stopping main course that’s perfect for a special dinner or a comforting weekend meal.

 

Envelope Roast
Ingredients:
Ingredient Quantity
Beef chuck roast 3–4 lb
Salt and freshly ground black pepper To taste
Garlic powder 2 teaspoons
Onion powder 2 teaspoons
Dried thyme 1 teaspoon
Smoked paprika (optional) 1 teaspoon
Slices of bacon 8–10 (enough to wrap the roast)
Olive oil or butter (for searing) 2 tablespoons
Optional Additions:
Onion, sliced 1
Garlic cloves, smashed 2–3
Beef broth or red wine 1 cup
Step-by-Step Instructions:
Preheat and Prep: Preheat your oven to 325°F (165°C). Pat the 3–4 lb beef chuck roast completely dry with paper towels. This is a crucial step to ensure you get a good sear.
Season the Roast: In a small bowl, mix together the salt, black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried thyme, and 1 teaspoon smoked paprika (if using). Rub this spice mixture generously all over the roast, making sure all sides are evenly coated.

Sear the Roast: Heat the 2 tablespoons of olive oil or butter in a large, oven-safe skillet or Dutch oven over medium-high heat. Carefully place the seasoned roast in the hot skillet. Sear it on all sides for 3–4 minutes per side, or until a deep brown crust has formed. This searing process adds a ton of flavor and locks in the juices.
Wrap with Bacon: Remove the roast from the skillet and set it on a cutting board to cool slightly. Lay your 8–10 slices of bacon side by side on the cutting board, overlapping them slightly to form a “blanket.” Place the seared roast in the center of the bacon and wrap it tightly, tucking the ends of the bacon underneath to secure it. If you need to, you can use kitchen twine to tie the bacon in place.
Assemble and Roast: Return the bacon-wrapped roast to the skillet or Dutch oven. (Optional) Scatter the sliced onion and smashed garlic cloves around the roast. Pour in the 1 cup beef broth or red wine (if using) to create a flavorful cooking liquid at the bottom of the pan. Transfer the skillet to the preheated oven.

Cook Until Tender: Roast for 2.5–3 hours. For a specific doneness, use a meat thermometer: 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Baste the roast occasionally with the pan juices to keep it moist and flavorful.
Rest and Serve: Remove the roast from the oven and let it rest on a cutting board for 15–20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it’s juicy and tender. Slice the roast against the grain and serve with the pan drippings spooned over the top.