ADVERTISEMENT
The roast can be tightly wrapped and frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
Pork Swap:
Use a pork tenderloin instead of beef for a slightly sweeter, milder flavor.
Stuffed Roast:
Before wrapping in bacon, slice the roast lengthwise and stuff with sautéed spinach, mushrooms, or cheese for an extra surprise.
Maple-Glazed Finish:
Substitute honey with maple syrup in the glaze for a deeper, richer flavor profile.
Spice it Up:
Add crushed red pepper flakes or a spicy BBQ rub to the seasoning mix for a kick of heat.
FAQ
Q: Can I use turkey bacon or prosciutto instead of regular bacon?
A: Absolutely! Turkey bacon will yield a slightly leaner result, while prosciutto adds a gourmet twist. Just be mindful of thinner slices burning faster.
Q: What’s the best cut of meat for this recipe?
A: Top sirloin, eye of round, or even tenderloin are all great choices. Choose a lean yet tender cut that holds shape when sliced.
Q: Can I prep this in advance?
A: Yes! You can season and wrap the roast up to a day ahead. Just keep it covered in the refrigerator and bring it to room temperature before roasting.
Q: What if my bacon doesn’t crisp up?
A: If needed, finish the roast under the broiler for 2–3 minutes, keeping a close eye to avoid burning.
ADVERTISEMENT
