You can always trust on this Envelope Roast to make a beef chuck roast that tastes great. The name “Envelope Roast” comes from the three packets of classic dry seasoning, or “envelopes,” that are used to form a rich, tasty sauce that seeps into the meat while it cooks slowly. This recipe is great because it’s so easy to make. With just a few things from the cupboard and a little amount of prep work, you can produce a home-cooked meal that tastes like it simmered all day. The food actually cooks itself with very little labor from you.
This dish starts with a 3-pound chuck roast. It’s a great cut for cooking slowly. It has just the correct amount of fat mixed in to break down and get soft after a few hours. It has a rich, meaty flavor and a texture that makes it melt in your tongue. First, dry the roast off and season it generously with salt and pepper on all sides. This easy step is really important since it helps the roast cook and makes the end dish taste better.
After seasoning the roast, put it right on the bottom of the crockpot. You don’t need to sear it initially; the long, slow cooking period will bring out a lot of flavor on its own. Put one packet of dry Italian dressing mix, one packet of dry ranch seasoning, and one packet of dry brown gravy mix in a small bowl and mix them together. These three easy-to-use seasoning sachets do all the hard work for this recipe. The Italian blend adds herbs and a little bit of sharpness. The ranch mix provides creaminess and delicious depth with hints of garlic and onion. The brown gravy gives everything a deep, meaty base that holds it all together.
Put one cup of water in the bowl with the spices and whisk until everything is well combined and smooth. The water makes the seasoning blends function by converting the granules into a soup that smells and tastes good. At first, this blend doesn’t look like much, but it tastes great when it cooks with the beef.
Pour this mixture over the top of the roast in the crockpot so that the meat is well coated. If you want to make this a full dinner in one pot, now is the time to add some vegetables. Whole baby carrots, baby potatoes, and sliced onions go nicely with this recipe. Place them around the roast in the crockpot. While they cook, they will soak up the same wonderful juices as the steak, making them soft and full of flavor.
Put the lid on the crockpot and turn it up to high for about four hours. If you want it to last all day, you can even cook it on low for 7 to 8 hours. As the roast cooks, the collagen and connective tissue in the chuck break down. This method makes the meat exceedingly tender. The seasoning combination is working, and the kitchen will smell great.
You can spoon some of the liquids from the bottom of the crockpot over the roast if you’re close by. The crockpot performs most of the job, but this keeps the meat wet and adds flavor.
After 4 hours on high or 7 to 8 hours on low, check the roast. It should be easy to shred and fork-tender, and it should virtually break apart when you touch it with a fork. If you added vegetables, make sure they are cooked all the way through and are soft. It will have thickened a touch, making it a smooth, flavorful sauce that is perfect for spooning over each serving.
There are a lot of ways to serve this Envelope Roast that taste great. Put it on a plate with mashed potatoes and gravy on top for a standard comfort food meal. You could also make a great hot roast beef sandwich by putting it on buttered egg noodles, fluffy white rice, or even a sandwich baguette. It tastes just as good whether it’s the main dish at a Sunday dinner or something you make and forget about throughout the week.
The best part about this recipe is that it tastes like it was cooked for a long time, and you don’t need to know how to cook or prepare it. You don’t have to cut, sear, or do anything else hard for this recipe. All you need is a roast, three packets of seasoning, water, and some time. It tastes delicious, fills you full, and saves you time in the kitchen. You could end up making this dish a lot.
