Slow Cooker Bacon Wrapped Roast Beef
Slow Cooker Bacon Wrapped Roast Beef is a delicious recipe for slowly cooked roast beef wrapped in bacon and seasoned with honey, garlic, and herbs.
Ingredients
- 2 pounds Beef Roast
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 12 slices smoked bacon
- 2 onions cut into rings
- 3 cloves garlic squeezed
- ½ cup beef stock
- ½ cup honey
- 2 tablespoons Japanese soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons cornstarch
Ingredients you need per step are listed below the step in Italic
Instructions
- Season the roast beef with salt and pepper.2 pounds Beef Roast, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Place the bacon slices on the roast beef so that they overlap. Secure the bacon with cocktail prickers.12 slices smoked bacon
- Heat a frying pan over medium heat. Place the whole roast steak, bacon side down, and brown for 3 to 4 minutes. Then, turn over and brown the other side for 3–4 minutes.
- Place the onion and crushed garlic in the slow cooker. Place the seared roast beef on top and pour the gravy from the pan on top. Add the beef stock, honey, and Japanese soy sauce over the roast beef.2 onions, 3 cloves garlic, ½ cup beef stock, ½ cup honey, 2 tablespoons Japanese soy sauce
- Sprinkle rosemary and thyme on top.1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Insert an ovenproof meat thermometer into the thickest part of the roast beef, cover, and set the slow cooker to the low setting. Roast beef is baked to a perfect medium when the internal temperature reaches 131 °F, approximately in 2 to 4 hours, depending on the weight and thickness. Check the roast beef after 2 hours and every 20 minutes after that until the desired temperature is reached.
- At 131 °F, remove the whole roast beef from the slow cooker and cover with aluminum foil for at least 10 minutes. Meanwhile, make the sauce.
- Remove the roast beef from the slow cooker and pour the juices from the slow cooker into a saucepan. Mix the cornstarch in two tablespoons of cold water into the juices. Let it thicken over medium heat while stirring.2 teaspoons cornstarch
- Remove the toothpicks and thinly slice the roast beef to serve. Drizzle with the honey-garlic sauce.
NOTES
1. Roast beef: You can use Top Round Roast (or Topside Roast) for this recipe. It’s a popular cut for classic roast beef. Top Sirloin Roast (or Rump Roast) will also be great to marinade and grill this way.
2. Thyme, rosemary: Herbs to flavor the meat. You can also use oregano, sage, or parsley.
3. Serve this as a main course with potato gratin, slow cooker red cabbage, or chicory au gratin with ham and goat cheese.
4. Storage and preparation
Roast beef is best eaten fresh. If you have any leftovers, it is best to keep the beef whole and cut it into thin slices when ready to eat it.
Roast beef is best eaten fresh. If you have any leftovers, it is best to keep the beef whole and cut it into thin slices when ready to eat it.
- Preparation: Searing the roast beef can be done in advance and kept covered in the refrigerator for another day.
- Refrigerator: Let the roast beef cool quickly and store it covered in the fridge for up to 2 days.
- Freezer: Wrap in two layers of plastic wrap and store in the freezer for up to 1 month. Let thaw in the refrigerator.
- Reheating: Place the roast beef in an oven dish, cover with aluminum foil, and bake for 5 – 10 minutes at 320 °F (160 °C). Or warm up in the microwave. Heat every 30 seconds, and check in between whether it is already warm enough.
Nutrition
Calories: 384kcal | Carbohydrates: 30g | Protein: 46g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 115mg | Sodium: 3272mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8IU | Vitamin C: 71mg | Iron: 4mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
