You can always trust on our Envelope Roast method to make a beef chuck roast that tastes great. The name “Envelope Roast” derives from the fact that it uses three packets of classic dry seasoning, or “envelopes,” to form a rich, tasty sauce that seeps into the meat while it cooks slowly. The best part about this recipe is how easy it is to make. With just a few things from your pantry and a small amount of time to prepare, you can produce a home-cooked dinner that tastes like it simmered all day. You don’t have to do much to make the food simmer.
This dish starts with a 3-pound chuck roast. This is the best cut for slow cooking. It has just the correct amount of fat running through it to make it 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 add salt and pepper on all sides. This easy step is really important since it helps the roast cook and makes the dish taste better.
After seasoning the roast, put it right on the bottom of the crockpot. You don’t have to sear it initially; the long, slow cooking time will bring out a lot of flavor on its own. Add one packet of dry ranch seasoning, one packet of dry Italian dressing mix, and one packet of dry brown gravy mix to a small bowl. These three easy-to-use seasoning sachets do all the hard work for this recipe. The Italian mix adds herbs and a little bit of sharpness. The ranch dressing adds a creamy, flavorful 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 smooth and well-mixed. The seasoning mixes function because the water turns the granules into a pleasant, fragrant soup. At first, this blend might not look like much, but it gets better as it cooks with the beef.
Pour this mixture over the roast in the crockpot so that it coats the meat well. If you want to make this a full meal in one pot, now is the time to add some vegetables. Whole baby carrots, baby potatoes, and sliced onions go nicely with this recipe. Put them in the crockpot around the roast. While they cook, they will soak up the same wonderful juices as the steak, which will make them soft and full of flavor.
Cover 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 slowly break down. This method makes the meat exceedingly tender. The seasoning mix is working, and you should be able to smell it strongly in the kitchen.
If you’re close by, you can pour some of the liquids from the bottom of the crockpot over the roast. This keeps the meat juicy and adds flavor, but the crockpot does most of the job.
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 soft. The gravy will have thickened a touch, making it a smooth, flavorful sauce that is perfect for spooning over each serving.
You can serve this Envelope Roast in a lot of different ways, and they all taste great. Put it on a plate with mashed potatoes and gravy on top for a classic comfort food supper. You could also place it on buttered egg noodles, fluffy white rice, or even a sandwich baguette to make a great hot roast beef sandwich. It tastes just as good whether you eat it as the main dish on Sunday or make it and forget about it during the week.
The nicest part about this recipe is that it tastes like it was cooked for a long time without any prep or cooking skills. You don’t need to cut, sear, or do anything else hard for this recipe. All you need is a roast, three packets of seasoning, water, and time. It’s a warm, substantial dinner that tastes wonderful, feeds a lot of people, and saves you time in the kitchen. You might discover that you make this dish a lot.