Description

Envelope roast is a simple yet flavorful slow-cooked beef roast wrapped in an envelope of bacon or prosciutto and seared before simmering in aromatics and broth until tender and juicy.

Ingredients

2–3 lb beef chuck roast
4–6 slices bacon or prosciutto
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
1 tsp dried thyme
1 bay leaf
Salt and black pepper, to taste
Optional: chopped parsley for garnish

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Instructions

Wrap the roast entirely with bacon or prosciutto slices, securing with kitchen twine if needed.
Season the wrapped roast with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, 3–4 minutes per side. Remove and set aside.
Add onion and garlic to the pot; sauté until softened, about 4 minutes.
Deglaze with red wine (if using), scraping up brown bits, then stir in beef broth, thyme, and bay leaf.
Return roast to the pot. Bring liquid to a simmer, then cover and reduce heat to low.
Cook for 2–3 hours, or until the roast is fork-tender, turning halfway through cooking.
Remove roast and tent with foil; let rest 10 minutes. Skim fat from cooking liquid and stir into a sauce or gravy.
Slice roast, serve with pan juices, and garnish with parsley if desired.

Notes

Wrapping the roast keeps it moist and infuses flavor—prosciutto adds a touch of saltiness.
For extra oomph, add carrots or potatoes around the roast in the pot for a one-dish meal.
Stovetop braising works, or cook in a 325 °F oven covered.
Make-ahead: refrigerate overnight; reheat gently and slice when ready.