Envelope Roast

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Envelope Roast – Two Foolproof Ways to Make Sunday Dinner Magic

If you’ve ever wanted a roast that’s melt-in-your-mouth tender, deeply flavorful, and basically cooks itself, the Envelope Roast is your new go-to. This old-school recipe shows up in two slightly different, equally comforting forms:

1. Three-Envelope Pot Roast (uses three seasoning packets to do the heavy lifting)

2. Foil-Envelope Roast (wraps the meat tightly in foil so it bastes in its own juices)

Both versions are hearty, dependable, and perfect for Sunday dinner (or any night you want comfort food without the stress).

🍽️ Why You’ll Love This Recipe

•  Foolproof, even for beginners
•  Juicy, fall-apart beef every time
•  Big flavor with minimal effort
•  Flexible cooking methods (slow cooker, Instant Pot, oven)
•  Leftovers that taste even better the next day

 Equipment Needed

• Large skillet or Dutch oven (for searing, optional but adds flavor)
• Slow cooker, Instant Pot, or oven-safe Dutch oven (for pot roast version)
• Heavy-duty aluminum foil + sheet pan (for foil version)
• Measuring spoons & cups
• Meat thermometer (helps check doneness)
• Mixing bowl & whisk (for DIY seasoning mix or cornstarch slurry)

 Version A — Three-Envelope Pot Roast

Ingredients (Serves 6–8)

• 3–4 lb chuck roast (or blade roast)
• 1 Tbsp neutral oil
• 1 packet ranch dressing mix
• 1 packet Italian dressing mix
• 1 packet brown gravy mix
• 1–1½ cups low-sodium beef broth
• 1 onion, sliced
• 3 garlic cloves, smashed
• 1 Tbsp Worcestershire sauce (optional)
• Optional: ½ cup pepperoncini + splash brine, 4–5 carrots, 1 lb baby potatoes, 8 oz mushrooms
• To thicken: 2 Tbsp cornstarch + 2 Tbsp cold water

Instructions (Slow Cooker Method)

1. Sear the Meat – Pat roast dry, season with pepper, sear 2–3 minutes per side in hot oil.
2. Build the Base – Transfer roast to slow cooker. Scatter onion & garlic. Sprinkle all three packets evenly on top. Add Worcestershire and broth around the roast. Add veggies if using.
3. Cook – Low 8–9 hrs or High 4–5 hrs until fork-tender.
4. Make Gravy – Remove roast & veggies. Skim fat. If needed, whisk cornstarch + water, stir into juices, and cook on High 10–15 mins until thickened.
5. Serve – Shred or slice roast, spoon gravy over top, garnish with parsley.

(Instant Pot: 60 mins High Pressure + 20 mins natural release. Oven: 325°F for 3–3½ hrs.)

🥩 Version B — Foil-Envelope Roast

Ingredients (Serves 6–8)

• 3–4 lb chuck, top round, or brisket

• 1½ tsp kosher salt (adjust depending on cut)

• 1 tsp black pepper

• 1½ tsp paprika (sweet or smoked)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 Tbsp Dijon mustard

• 2 Tbsp olive oil

• 1 onion, sliced

• ½ cup beef broth or dry red wine

• Optional: 2 sprigs thyme or rosemary, 2 bay leaves

Instructions

1. Prep & Rub – Preheat oven to 325°F. Rub roast with Dijon + oil, coat with spice mix.

2. Build Envelope – Overlap 2 sheets of heavy foil on a sheet pan. Scatter onions, set roast on top, add herbs, pour broth/wine around.

3. Seal – Fold foil tightly to form a sealed “envelope.”

4. Roast – Bake 2½–3½ hrs until fork-tender (200–205°F internal for shreddable texture).

5. Rest & Sauce – Carefully open (watch steam). Transfer juices to saucepan, simmer 2–3 mins to reduce. Slice or shred meat, spoon juices over top.

💡 Pro Tips & Troubleshooting

• Too salty? Use low-sodium broth, skip one packet, or add a peeled potato to absorb excess salt.
• Dry roast? Likely undercooked — return to heat with ½ cup broth until tender.
• Thin gravy? Reduce uncovered or whisk in a cornstarch slurry.
• Mushy veggies? Add potatoes/carrots halfway through, or cut them larger.
• Want DIY mixes? Use pantry herbs/spices instead of store-bought packets (see your base recipe notes above).

🍽️ Serving Ideas

• Classic: Mashed potatoes, green beans, dinner rolls
• Rustic: Over polenta or buttered egg noodles
• Tangy: With pepperoncini & slaw
• Next-Day: Shred for sandwiches with provolone

🧊 Storage & Make-Ahead

• Make Ahead: Assemble slow cooker version the night before, refrigerate, and cook the next day.
• Leftovers: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with extra broth

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Envelope Roast (Two Ways)

Tender, juicy, foolproof beef roast — choose between the packet-powered Three-Envelope Pot Roast or the simple, self-basting Foil-Envelope Roast.

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Ingredients Equipment Method Notes

Ingredients

  

• 3 –4 lb chuck roast
• 1 Tbsp oil
• 1 packet ranch mix
• 1 packet Italian mix
• 1 packet brown gravy mix
• 1 –1½ cups beef broth
• Onion garlic, optional veggies
• 2 Tbsp cornstarch + 2 Tbsp water to thicken

Ingredients (Foil-Envelope Version)

• 3 –4 lb chuck/round/brisket
• Salt pepper, paprika, garlic & onion powders
• 1 Tbsp Dijon + 2 Tbsp olive oil
• Onion broth/wine, herbs (optional)

Equipment

• Slow cooker, Instant Pot, or oven
• Large skillet/Dutch oven
• Heavy-duty foil
• Meat thermometer

Method

 

1. Sear (optional): Brown roast in hot oil.
2. Pot Roast (slow cooker): Place roast in cooker with onion, garlic, seasoning packets, broth. Cook Low 8–9 hrs (High 4–5 hrs). Thicken juices if desired.
3. Instant Pot: 60 mins High Pressure + 20 min natural release.
4. Oven Pot Roast: Dutch oven, covered, 325°F 3–3½ hrs.
5. Foil Roast: Wrap seasoned roast tightly in foil with onions & broth/wine. Roast at 325°F 2½–3½ hrs until tender. Reduce juices into sauce.
6. Serve: Slice or shred, spoon juices or gravy over, enjoy!

Notes

Chuck roast is best for shreddable tenderness.

For lower sodium, DIY the mixes or skip one.

Rest meat before slicing to keep juices inside.