This Bacon-Wrapped Envelope Roast is the best thing to make if you want to impress your visitors and feel well at the same time. This dinner has a delicious bacon “envelope” around a juicy, slow-roasted beef chuck. It looks smooth, rich, and elegant, and your family and friends will be impressed. This dinner is great for the holidays, Sundays, or any other time you desire a big meal. The smell in your house is nice, 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 things safe. While the bacon cooks slowly, this manner of wrapping retains the meat’s juices in, giving the roast a buttery, smoky flavor. The crust is crunchy and tastes nice, while the meat is soft and juicy on the inside.
You will need a 3- to 4-pound beef chuck roast that has been heavily seasoned with garlic powder, onion powder, dried thyme, smoked paprika (optional but recommended), salt, and freshly ground black pepper for this roast. To create a rich, soft result, you need beef that is excellent grade and has a lot of marbling, as well as thick, delectable slices of bacon. You can sear the roast with either butter or olive oil. You may also make the dish taste richer and moister by adding aromatics like chopped onions, smashed garlic cloves, and a little beef broth or dry red wine.
Set your oven to 325°F (165°C) first. Dry off the roast with paper towels so that the seasoning stays on and the crust is lovely and crisp when you sear it. Put all the spices in a bowl and rub them all over the meat. In a heavy-bottomed pan or Dutch oven that can go in the oven, add olive oil or butter. Sear the roast on both sides for three to four minutes, or until a dark brown crust forms. This step is very important for keeping the flavor and moisture in.
After that, lay the strips of bacon on a cutting board so that they slightly overlap and produce a “blanket” that is wide enough to wrap the roast. Put the roast on the bacon after it has cooled down a bit, and then carefully wrap the slices around the meat. To keep the roast from sliding off, you can either tuck the ends of the bacon beneath or tie it with kitchen twine.
Put the meat back in the skillet or Dutch oven, with the seam side down. If you want, you can put onions Circling the roast. After that, pour 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 tightly with foil or a lid.
Roast it in the oven for 2.5 to 3 hours, or until the internal temperature is what you want it to be: 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 not so soft that it’s hard to cut. Basting it with the pan juices once or twice will keep it moist and the bacon on top will stay crisp.
Remove the roast from the oven and let it lie for 15 to 20 minutes with foil loosely covering it. The juices can circulate around while the meat is resting, which 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 gravy.
This roast goes nicely with mashed potatoes with cream, roasted vegetables, or crusty bread. The sides soak up all the yummy juices. You can make the food taste better by taking the roast out of the oven for the last 15 minutes of cooking or by adding red wine to half of the broth. This will make the bacon even more crispy. At the end, a brief broil could make it crunchier. Just don’t let it catch fire.
This roast is fantastic because it helps food that makes you feel good taste even better. The rich sear, creamy broth, and smoky bacon make this dish both comforting and fancy. This Bacon-Wrapped Envelope Roast will wow everyone, whether it’s a big party or just a nice dinner with the family.
You can season the roast and wrap it up before you cook it. You can then put it in the fridge until you’re ready to cook it. This makes everything better. You can store leftovers in the fridge for up to four days. They taste great when you warm them up in some broth. You may also freeze slices that have cooled for up to two months. Let them thaw out overnight, and then slowly heat them up.
This roast is more than just a supper; it’s a celebration of taste and history. The bacon is crispy on the exterior and the beef is mushy on the inside, which makes this meal great for any night. No matter how long you’ve been roasting or how new you are to it, everyone will love this bacon-wrapped beauty.