2 tbsp
For searing
Sliced onion (optional)
1 large
Builds flavor in the pan
Smashed garlic cloves (optional)
2–3
Aromatic boost
Beef broth or red wine
1 cup
Creates steam and rich drippings
Pro Tip: Use peppered bacon for an extra kick.
Step-by-Step: How to Make Envelope Roast
Step 1: Preheat & Prep
Preheat oven to 325°F (165°C)
Pat the roast completely dry with paper towels — this ensures a perfect sear
Step 2: Season the Roast
In a small bowl, mix:
Salt
Black pepper
Garlic powder
Onion powder
Thyme
Smoked paprika (if using)
Rub the spice blend all over the roast — don’t forget the sides!
Step 3: Sear the Meat
Heat olive oil or butter in a large oven-safe skillet or Dutch oven over medium-high heat
Sear the roast on all sides (3–4 minutes per side) until deep golden brown
Remove and set aside to cool slightly
Why sear? It builds flavor through the Maillard reaction — trust us, it’s worth it.
Step 4: Wrap in Bacon
Lay 8–10 bacon slices side by side on a cutting board, overlapping slightly to form a “blanket”
Place the seared roast in the center
Wrap the bacon tightly around the roast, tucking the ends underneath
Optional: Secure with kitchen twine if needed
Pro Tip: Let the roast cool 2–3 minutes — makes wrapping easier.
Step 5: Roast Low and Slow
Return the bacon-wrapped roast to the skillet
Scatter onion and garlic around it (if using)
Pour in 1 cup beef broth or red wine — this keeps the pan from drying out and builds flavor
Transfer to the oven and roast 2.5–3 hours
Internal temp: 145°F for medium-rare, 160°F for medium
Baste occasionally with pan juices
No Dutch oven? Use a roasting pan with a rack — wrap the roast in bacon first, then place it on the rack.
Step 6: Rest & Serve
Remove from oven and let rest 15–20 minutes — this keeps it juicy
Slice against the grain for maximum tenderness
Serve with pan drippings spooned over the top
Serving ideas:
SEE NEXT PAGE
ADVERTISEMENT
