Envelope Roast: Two Traditions, One Foolproof Sunday Dinner

Craving a hearty, hands-off meal with rich gravy and fork-tender beef? Enter the Envelope Roast — a classic dish with two delicious variations, each beloved for its simplicity and comfort.

🥄 Version A — Three-Envelope Pot Roast

(Slow Cooker, Instant Pot, or Oven)

🔍 Why it Works

Three pantry-friendly seasoning packets bring bold flavor, while low, moist heat makes the roast meltingly tender.

🍖 Ingredients (Serves 6–8)

• 3–4 lb (1.4–1.8 kg) beef chuck roast

• 1 Tbsp neutral oil

• The “Three Envelopes”:

  • 1 packet ranch dressing mix (1 oz / 28g)

  • 1 packet Italian dressing mix (0.7 oz / 20g)

  • 1 packet brown gravy mix (0.87 oz / 25g)

• 1–1½ cups low-sodium beef broth

• 1 onion, thick-sliced

• 3 garlic cloves, smashed

• 1 Tbsp Worcestershire sauce (optional)

Optional add-ins:

• ½ cup pepperoncini + splash of brine

• 4–5 carrots, chunked

• 1 lb (450g) baby potatoes

• 8 oz (225g) mushrooms

To thicken (optional):

• 2 Tbsp cornstarch + 2 Tbsp cold water

👩‍🍳 Slow Cooker Method

1. Sear: Pat roast dry. Sear in oil (2–3 min per side). Transfer to slow cooker.

2. Build Flavors: Add onion, garlic, packets, Worcestershire (if using). Pour broth around (not over) roast. Add optional veggies.

3. Cook:

   • LOW: 8–9 hours

   • HIGH: 4–5 hours
     Until fork-tender.

4. Gravy (Optional): Remove roast & veggies. Skim fat. Stir in cornstarch slurry, cook on HIGH for 10–15 min until thick.

5. Serve: Shred or slice beef. Spoon gravy over top.

⚡ Instant Pot Version

• Sear with Sauté mode.

• Add all ingredients + 1 cup broth.

• Pressure cook 60 min. Natural release 20 min.

• Thicken on Sauté with slurry if desired.

🔥 Oven Version

• Use Dutch oven: sear roast, add ingredients + 1½ cups broth.

• Cover tightly.

• Bake at 325°F (165°C) for 3–3½ hrs.

• Thicken gravy on stovetop if desired.

🧾 Version B — Foil-Envelope Roast

(Oven-only, no seasoning packets)

🔍 Why it Works

Roasting in a sealed foil “envelope” lets the beef steam in its own juices, creating a rich, concentrated flavor — no packets required.

🍖 Ingredients (Serves 6–8)

• 3–4 lb beef chuck, brisket flat, or top round

• 1½ tsp kosher salt (adjust based 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 rosemary or thyme, 2 bay leaves

👩‍🍳 Foil Roast Method

1. Prep: Preheat oven to 325°F (165°C). Mix all dry seasonings. Rub roast with Dijon and oil, then coat with spice mix.

2. Wrap: Place onions and herbs on a wide sheet of heavy-duty foil. Add roast on top. Pour broth/wine around. Seal foil tightly like an envelope.

3. Bake: Place on rimmed baking sheet. Roast for 2½–3½ hours, until internal temp is 200–205°F (93–96°C) and fork-tender.

4. Finish: Let rest 10 min. Open carefully (steam!). Slice or shred. Simmer juices to reduce and pour over meat.

🧂 DIY “Envelope” Mixes (From Scratch)

Want the three-envelope flavor but without the salt and additives? Try these homemade blends:

🟢 DIY Ranch Mix (~1 packet)

• 1 Tbsp dried parsley

• 1 tsp dried dill

• 1 tsp chives

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp kosher salt

• ½ tsp sugar (optional)

• ¼ tsp mustard powder

🟡 DIY Italian Mix (~1 packet)

• 1 Tbsp parsley

• 1 tsp oregano

• 1 tsp basil

• ½ tsp thyme

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ½ tsp sugar

• ¼ tsp red pepper flakes (optional)

🟤 DIY Brown Gravy Base (~1 packet)

• 2 tsp beef bouillon or Better Than Bouillon

• 1 tsp cornstarch

• ½ tsp onion powder

• ¼ tsp garlic powder

• ¼ tsp paprika

• Pinch of pepper

🧠 Doneness & Texture Guide

see continuation on next page