Bacon and Herb Topped Beef Roast

Yield: 6 to 8 (6 ounce) or 12 to 16 (3 ounce) servings

Ingredients

• 1 (3 to 4 pound) beef strip petite roast
• 4 slices smoked bacon, divided
• 2 tablespoons chopped fresh tarragon, divided
• 4 cloves garlic, minced, divided
• 1 pound carrots, cut diagonally into 1/8 inch slices
• 1 pound parsnips, cut diagonally into 1/8 inch slices
• Salt and pepper

Instructions

1. Heat oven to 325 degrees F.
2. Coarsely chop 3 slices bacon. Combine bacon, 1 tablespoon tarragon and 3 cloves garlic; press evenly onto all sides of beef roast.
3. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325 degrees F oven 1 to 1 1/4 hours for medium rare; 1 1/4 to 1 1/2 hours for medium doneness.
4. Meanwhile, chop remaining slice bacon. Cook bacon in large nonstick skillet 3 to 5 minutes or until bacon is browned and crisp, stirring occasionally. Remove with slotted spoon to paper towel-lined plate, reserving drippings in skillet. Add carrots, parsnips, 3/4 cup water and remaining clove garlic to same skillet. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes, stirring occasionally. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and vegetables are crisp-tender, stirring occasionally. Season with salt and pepper, as desired. Keep warm; set aside.
5. Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
6. Sprinkle vegetables with reserved bacon and remaining 1 tablespoon tarragon. Carve Roast into slices; season with salt and pepper, as desired.
7. Serve with vegetables.

Nutrition

Per serving, 6 ounces each: 339 calories; 13g fat (4g saturated fat; 6g monounsaturated fat); 108mg cholesterol; 138mg sodium; 16g carbohydrate; 4.4g fiber; 39g protein; 12.4mg niacin; 0.9mg vitamin B6; 5.3mcg vitamin B12; 3.1mg iron; 47.4mcg selenium; 7.8mg zinc; 10.3mg choline

Attribution

Recipe and photo used with permission from: Texas Beef Council