Envelope Roast is a delicious and flavorful meat dish, slowly baked in the oven inside a parchment paper or foil “envelope.” This method locks in the juices and aromas, resulting in incredibly tender meat infused with herbs and vegetables. It’s a perfect recipe for cozy family dinners or special occasions.
Ingredients:
Serves 4
- 800 g (about 1.75 lbs) beef (or chicken), cut into medium pieces
- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 red bell pepper, cut into strips
- 1 tbsp tomato paste
- 200 ml dry white wine (optional)
- 100 ml water or beef/chicken broth
- Salt and black pepper, to taste
- 1 tsp dried oregano
- 1 tsp thyme
- Parchment paper or aluminum foil for wrapping
Instructions:
- Preheat the oven
Set your oven to 180°C (350°F). - Prepare the meat
Season the meat with salt, pepper, oregano, and thyme. In a pan, heat olive oil and sear the meat on all sides until golden. Set aside. - Cook the vegetables
In the same pan, add onions, garlic, carrots, and bell pepper. Sauté for 4–5 minutes. Stir in the tomato paste. - Add wine and broth
Pour in the wine (if using), let it reduce for 2 minutes, then add water or broth. Mix well and simmer for another minute. - Wrap the roast
Place the meat and vegetables on a large sheet of parchment paper or foil. Wrap tightly like an envelope, sealing all sides to prevent leaks. - Bake
Transfer the envelope to a baking tray. Bake for 1 hour and 30 minutes. For extra tenderness, lower the temperature to 160°C (320°F) and bake for 2 hours. - Serve
Carefully open the envelope (watch out for hot steam!) and serve the roast with warm bread, mashed potatoes, or rice.
Tips:
- You can add cubed potatoes inside the envelope for a complete one-pan meal.
- For a deeper flavor, add a sprig of rosemary or a pinch of chili flakes.
- Use both parchment and foil for better sealing and moisture retention.