Are you looking for a show-stopping yet surprisingly easy dinner recipe? Look no further! This Three Envelope Roast is a delicious and impressive dish that’s perfect for a weeknight meal or a special occasion. The secret? Simple layering of flavors within parchment paper envelopes, resulting in incredibly tender and juicy meat with intensely aromatic vegetables. This recipe is a fantastic example of homemade cooking at its best, delivering healthy meals without sacrificing flavor. It's one of those quick dinner ideas that will make you feel like a culinary genius! Let's get cooking!
Ingredients:
- 2 lbs boneless beef chuck roast, trimmed of excess fat
- 1 large onion, thinly sliced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 1 tbsp cornstarch (for thickening the sauce, optional)
- 2 tbsp cold water (if using cornstarch)
Instructions:
Step 1: Prepare the Vegetables
Start by prepping your vegetables. Thinly slice the onion, chop the carrots and celery, and mince the garlic. This will ensure even cooking and better flavor integration.
Step 2: Season the Roast
Pat the beef roast dry with paper towels. In a small bowl, combine the olive oil, thyme, rosemary, salt, and pepper. Rub this mixture all over the roast, ensuring it’s evenly coated. This simple step adds depth of flavor to the tender beef.
Step 3: Assemble the Envelopes
Preheat your oven to 350°F (175°C). Tear off four large sheets of parchment paper. Divide the onion, carrots, and celery evenly among three of the parchment sheets. Place one seasoned roast on top of the vegetables on each sheet. Sprinkle the minced garlic evenly over the meat.
Step 4: Create the Envelopes
Pour 1/3 cup of beef broth and 1/3 cup of red wine (if using) over the roast and vegetables in each envelope. Bring the sides of the parchment paper up and fold them over the filling, creating a sealed envelope. Crimp the edges tightly to prevent any leaks.
Step 5: Bake the Roast
Place the three envelopes on a baking sheet and bake for 2.5-3 hours, or until the beef is fork-tender. The internal temperature should reach 190-200°F (88-93°C).
Step 6: Make the Sauce (Optional)
While the roast is baking, you can prepare the sauce. Once the roast is cooked, carefully open one of the envelopes (be careful of steam!). Remove the roast and set it aside. Pour the pan juices from all three envelopes into a saucepan. If the sauce is too thin, whisk together the cornstarch and cold water in a small bowl to create a slurry. Gradually whisk the slurry into the pan juices and bring to a simmer, stirring constantly until the sauce thickens. This will add richness and depth to your amazing roast.
Step 7: Serve
Slice the roast against the grain and serve it with the delicious pan juices. The roasted vegetables make a perfect accompaniment.
Cooking Tips:
- For extra flavor, marinate the roast overnight.
- If you don't have parchment paper, you can use oven-safe foil.
- Don’t overcook the roast; it should be tender and juicy.
- Adjust cooking time depending on the size of your roast. Always use a meat thermometer for accuracy.
Variations:
- Add other vegetables, such as potatoes, mushrooms, or bell peppers.
- Use different herbs and spices to create your own unique flavor profile.
- Try different types of wine, such as Cabernet Sauvignon or Merlot.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 40-45g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 15-20g
This Three Envelope Roast recipe is a guaranteed crowd-pleaser. It's a delicious, healthy, and easy-to-make dish that’s perfect for any occasion. Enjoy!