Tasty Tuesday: Sunday Best Roast
What a fun weekend. Husband and I went outlet shopping and out to eat, and generally enjoyed the nice weather. I always enjoy the outlets because, even when we don’t buy much, we love walking the entire outlet at least once – it’s a few miles and great exercise.
After a trip like that, I always enjoy having a dinner that doesn’t take too much effort. I can do a few simple things then fix it and forget it. This Sunday Best Roast is the perfect example.
This beef roast is fork tender, delicious, and chock full of flavor thanks to a little bacon and some simple seasonings. For me, the thing that makes this the BEST Sunday roast is searing it in the bacon fat. It adds so much flavor! And really, what DOESN’T bacon make better? I add a little red wine too, but you can leave that out if you like.
The best part of this is after you’re done prepping, you can toss it in the oven and let it go for six whole hours. Get some chores done, fix a few side dishes – or, like me, sit on your behind and read a good book.
It may seem like a long time to have it in the oven, but the low and slow method will ensure that you have the juiciest and most tender roast imaginable.
I served mine with whipped potatoes and corn and it was a hit!
- 2-4 pound beef roast
- 2 slices of center cut bacon
- Olive oil
- Salt, pepper, ground garlic, onion powder, thyme
- Red wine (optional)
1. Preheat the oven to 200 degrees
2. Chop up the bacon and cook it down in a dutch oven or other oven safe vessel.
3. Mix one part each salt, pepper, ground garlic, onion powder and thyme (I use about half a teaspoon each)
4. Sear the roast in the dutch oven in the bacon drippings. Flip over to other side after about a minute.
5. Add a splash of red wine to the bottom of the dutch oven – or beef broth, or another flavorful liquid that you would enjoy.
6. If you like, add carrots, potatoes, onions, whatever vegetables you like right around the roast.
7. Place the roast, covered, into the oven for a minimum of six hours.
When you take the roast out, it’ll be juicy, tender, and falling apart. That says ‘done!’ If you like, save the drippings to make gravy.
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