If you want to impress your guests and feel well at the same time, this Bacon-Wrapped Envelope Roast is the best thing to make. This dinner has a wonderful bacon “envelope” around a juicy, slow-roasted beef chuck. It looks smooth, rich, and gorgeous, and your family and guests will be impressed. This dish is great for the holidays, Sundays, or any other time you want a big dinner. Your house smells great, which makes you want to eat more.
The name “Envelope Roast” comes from the way the bacon wraps around the beef chuck, which is like an envelope that keeps what’s inside safe. This manner of wrapping holds the meat’s juices in while the bacon cooks slowly, which gives the roast a buttery, smoky taste. The end result is a crust that is crunchy and tastes wonderful, and beef that is soft and juicy on the inside.
To make this roast, you need a 3- to 4-pound beef chuck roast that has been strongly seasoned with garlic powder, onion powder, dried thyme, smoky paprika (optional but recommended), salt, and freshly ground black pepper. To produce a rich, soft outcome, you need beef that is excellent grade and has a lot of marbling, as well as thick, flavorful bacon slices. You can use either butter or olive oil to sear the roast. To make the dish taste richer and moister, you can also add aromatics like sliced onions, smashed garlic cloves, and a little beef broth or dry red wine.
First, set your oven to 325°F (165°C). Use paper towels to dry off the roast so that the seasoning stays on and the crust is lovely and crunchy when you sear it. Mix all the spices in a bowl and rub them all over the meat. Put olive oil or butter in a Dutch oven or heavy-bottomed pan that can go in the oven. Sear the roast on both sides for 3 to 4 minutes, or until a dark brown crust forms. This step is very important for keeping the flavor and moisture in.
Next, lay the strips of bacon on a cutting board so that they overlap a little and produce a “blanket” that is wide enough to cover the roast. Put the bacon on the roast after it has cooled down a little, and then carefully wrap the pieces around the meat. To keep the bacon from falling off, you can either tuck the ends under or tie the roast with kitchen twine.
Put the meat back in the skillet or Dutch oven with the seam side down. If it’d plesae you, you can Eyes and Garlic around the roast. After that, pour some red wine or beef broth over the roast to keep it moist and make an excellent base for the drippings in the pan. Cover the dish well with a lid or foil.
Put it in the oven and bake it for 2.5 to 3 hours, or until the internal temperature reaches the desired level: The temperature should be 145°F (63°C) for medium-rare and 160°F (71°C) for medium. It should be soft enough to stab with a fork but yet easy to cut. Basting it with the pan juices once or twice will keep it moist and the bacon on top will stay crispy.
Take the roast out of the oven and let it sit for 15 to 20 minutes with foil lightly covering it. Letting the liquids settle makes each slice moist and flavorful. Cut against the grain into thick pieces and serve with the pan drippings on top or on the side as a delicious sauce.
This roast goes well with creamy mashed potatoes, roasted vegetables, or crusty bread. The sides soak up all the delicious juices. You can improve the taste of the food by taking the roast out of the oven for the last 15 minutes of cooking or by using red wine instead of half of the broth. This will make the bacon even crunchier. A short broil at the end can make it crunchier. Just don’t let it catch on fire.
This roast is fantastic because it helps food that makes you feel good taste even better. The deep sear, creamy broth, and smoky bacon make this meal cozy and elegant at the same time. This Bacon-Wrapped Envelope Roast will wow everyone, whether you’re having a big party or just a lovely family dinner.
You can add spices to the roast and wrap it up ahead of time. Put it in the fridge until you’re ready to cook it. This makes things simpler. Leftovers can stay in the fridge for up to four days. They taste great when you heat them up with some broth. You may also freeze slices that have cooled down for up to two months. Let them thaw out overnight, then slowly heat them up.
This roast isn’t simply food; it’s a way to celebrate flavor and history. The bacon is crispy on the exterior and the beef is mushy on the inside, so this recipe makes any night special. This bacon-wrapped beauty will be a hit with everyone, whether you’ve been roasting for a long time or just started.
