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Introduction
When it comes to comfort food with an elevated flair, few dishes can rival the irresistible combination of juicy roast beef and crispy bacon. This Gourmet Bacon-Wrapped Envelope Roast takes your traditional roast to the next level by wrapping tender, seasoned meat in a flavorful envelope of smoky bacon. The result? A show-stopping centerpiece that’s as luxurious as it is satisfying.
Whether you're hosting a holiday feast or planning a special weekend dinner, this dish delivers big on both presentation and taste. Let’s dive into this indulgent yet easy-to-make recipe.
Ingredients
For the Roast:
2 to 2.5 lbs beef roast (top sirloin or eye of round works well)
10–12 strips of thick-cut bacon
2 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tsp smoked paprika
Salt and freshly ground black pepper to taste
Butcher’s twine or toothpicks (optional, for securing)
Optional Glaze (for added shine and flavor):
1 tbsp Dijon mustard
1 tbsp honey
1 tsp balsamic vinegar
Instructions
Preheat and Prepare:
Preheat your oven to 375°F (190°C). Let the roast sit at room temperature for about 30 minutes for even cooking.
Season the Roast:
In a small bowl, mix olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. Rub this herb mixture all over the beef roast.
Wrap with Bacon:
Lay the bacon strips side by side on a cutting board, slightly overlapping to form a wide sheet. Place the roast in the center and fold the bacon over it like an envelope, tucking the ends underneath. Use butcher’s twine or toothpicks to secure if needed.
Sear for Flavor (Optional):
For extra crispness, sear the wrapped roast in an oven-safe skillet over medium-high heat for 2–3 minutes per side.
Roast to Perfection:
Transfer the roast to a baking dish or leave it in the skillet. Roast for 45–60 minutes or until internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium).
Apply Glaze (Optional):
In the last 10 minutes of roasting, brush the top with the honey-Dijon glaze for a glossy finish.
Rest and Serve:
Remove the roast and let it rest for at least 10–15 minutes before slicing. This helps retain all those delicious juices.
Serving and Storage Tips
Serving Suggestions:
Slice into thick rounds and serve with roasted vegetables, mashed potatoes, or a crisp green salad. A red wine reduction or creamy horseradish sauce makes an excellent pairing.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven at 300°F to maintain texture.
Freezing:
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