Impress your dinner guests with this mouthwatering bacon wrapped eye of round roast recipe. Tender beef, crispy bacon, and savory seasonings come together for a dish that’s sure to please. Check out our step-by-step guide!
Prime rib is tender, succulent, and undeniably delicious, but the price is more than most of us can spend on Sunday Supper. One good substitute which is often overlooked is the beef eye of round roast. Beef eye of round is best when cooked to medium rare and sliced thin against the grain. This perfectly tender bacon wrapped eye of round roast takes just over 30 minutes in the oven for a perfect medium-rare. Perfect for Sunday supper or even a holiday dinner.
A bacon-wrapped eye-of-round roast is a delicious and savory dish that features a lean cut of beef that’s wrapped in crispy bacon. The flavor of the beef is hearty and meaty, with a subtle sweetness and a hint of nuttiness.
The bacon adds a smoky and salty flavor that complements the beef, while also creating a crispy crust on the outside. Additionally, the roast can be seasoned with herbs and spices like garlic, thyme, and rosemary, which add layers of fragrant and aromatic flavors to the dish.
Overall, the combination of beef and bacon creates a mouthwatering and satisfying flavor that’s sure to be a crowd-pleaser.
If you are not a mushroom lover, omitting the mushroom layer is easy and results in no time or temperature changes. If you prefer a gravy over the au jus, simply thicken the sauce with a flour roux or cornstarch.
As a note: for this cut, leave the strings on from the butcher and remove them when you slice the beef after the roast is cooked. This will help the roast keep its shape in the oven.
Ingredients:
- Eye of Round Roast: This lean cut of beef serves as the main protein in the dish, offering a meaty and robust flavor.
- Salt & Ground Black Pepper: These seasonings enhance the natural flavors of the meat, adding savory notes and a touch of spiciness. They also help to tenderize the roast.
- Olive Oil: Olive oil is used both as a marinade and for cooking the roast. It helps to keep the meat moist and adds a subtle fruity flavor. Dividing the olive oil ensures that the roast is adequately coated and prevents it from drying out.
- Dijon Mustard: Dijon mustard adds tanginess and a hint of heat to the dish. It also acts as a flavor enhancer, complementing the beef and bacon flavors.
- Parsley: Parsley is an herb that adds freshness and a vibrant green color to the dish. It provides a subtle herbal note that balances the richness of the other ingredients.
- Onion: Onions contribute sweetness and depth to the overall flavor profile. They also add moisture and help to tenderize the meat.
- Button Mushrooms: Mushrooms offer an earthy and savory flavor that pairs well with beef. They add an additional layer of umami and contribute to the overall richness of the dish.
- Garlic: Garlic is known for its aromatic and savory qualities. It infuses the roast with a delicious garlicky flavor, adding depth and complexity to the overall taste profile.
- White Wine (optional): White wine can be used to deglaze the pan, adding acidity and flavor to the dish. It also helps to tenderize the meat and adds moisture.
- Bacon: Bacon wraps around the eye of a round roast, adding richness, smokiness, and a layer of fat. The fat from the bacon bastes the roast as it cooks, keeping it moist and infusing it with flavor. The crispy texture of cooked bacon provides a delightful contrast to the tenderness of the roast.
How to Prepare a Bacon Wrapped Eye of Round Roast
Preparing this roast is easy and takes just 4 simple steps!
- Brown the roast on all sides.
- Line the bottom of the pan with the bacon and drape it over the edge of the pan. Place the roast squarely on top so that the bacon is under the width of the whole roast.
- Slather the top with your favorite Dijon or spicy brown mustard – I use Grey Poupon. If you are not a fan of mustard, it’s quite okay to leave it off.
- Then add the mushroom, herb, and garlic mixture. Next, pat it down evenly across the entire top of the roast. Cover the roast with the bacon by draping it over the top of the roast and securing it under the other side.
How to Cook the perfect Eye of Round Roast
Using a meat thermometer is ideal to get the perfect medium-rare. Cooking this cut beyond medium will cause the meat will turn tough and rubbery. Since we want to keep the roast tender and juicy, a meat digital thermometer is an absolute must.
After the meat is fully rested and has reached the proper temperature, slice thinly and serve with an au jus style beef stock, mashed potatoes, and fresh roasted vegetables for the perfect meal.
PRO KITCHEN TIP:
- As a rule, figure 15 minutes per pound. My roast is 2.4 pounds (2.4 pounds x 15 mins per pound = 36 minutes total cooking time). But don’t rely on this rough calculation alone. I use this just in my meal planning phase but I rely on the thermometer to provide me with the most accurate internal temperature.
- Cook roasts to exactly 110 degrees F and then remove it from the oven and allow it to rest for at least 10 minutes before slicing. During this final resting period, the roast will continue to cook coming to a final temperature of 135 degrees F. It’s just that easy!
Variations of Bacon Wrapped Eye of Round Roast
There are many variations of bacon wrapped eye of round roast that you can try to change up the flavors and add variety to the dish. Here are a few ideas:
- Garlic and Herb Roast: Rub the eye-of-round roast with garlic and herb seasoning before wrapping it in bacon. This will add a fragrant and savory flavor to the dish.
- Honey Mustard Glaze: Mix together mustard, honey, and a splash of apple cider vinegar, and brush the mixture over the bacon-wrapped roast before cooking. The glaze will caramelize the bacon, adding a tangy and sweet flavor to the dish.
- BBQ Rub: Rub the roast with a BBQ seasoning blend, wrap it in bacon, and brush it with your favorite BBQ sauce. This will give the dish a smoky and tangy flavor that’s perfect for summer cookouts.
- Cheese-Stuffed Roast: Cut small slits into the roast and stuff them with slices of your favorite cheese before wrapping the roast in bacon. The cheese will melt and create a gooey and delicious filling inside the beef.
What to serve with bacon wrapped eye of round roast
Bacon-wrapped eye-of-round roast is a delicious and satisfying main dish that can be paired with a variety of sides to create a complete and balanced meal. Here are some suggestions for what to serve with your bacon-wrapped roast:
- Roasted Vegetables: Roast some vegetables like carrots, potatoes, and Brussels sprouts in the same oven as the roast for an easy and flavorful side dish.
- Mashed Potatoes: Creamy mashed potatoes are a classic and comforting side dish that pairs perfectly with the savory flavors of beef and bacon.
- Garden Salad: A simple tossed salad with a tangy vinaigrette can help cut through the richness of the beef and bacon and add some freshness to the meal.
- Garlic Biscuits: A garlic cheddar biscuit is perfect for soaking up any leftover juices and adding some carbs to the meal.
- Creamed Corn: A creamy and savory side dish like creamed corn can complement the flavors of Crock Pot Creamed Corn, beef, and bacon and add some variety to the meal.
What Wine Pairs with Bacon wrapped Eye of Round Roast
Wine pairing is subjective, and personal preferences play a significant role. It’s always a good idea to experiment and try different wines to find the combination that you enjoy the most.
Red Wines:
- Syrah/Shiraz: A bold and spicy Syrah or Shiraz can be a great choice. The robust flavors and peppery notes of the wine can pair nicely with the smokiness of the bacon and add depth to the dish.
- Malbec: Malbec is known for its rich and juicy flavors, often with notes of black fruits and hints of cocoa. This can provide a complementary flavor profile to the bacon-wrapped eye of round, adding richness and intensity to the pairing.
- Zinfandel: Zinfandel offers a combination of fruity and spicy characteristics that can work well with the dish. Look for a Zinfandel with moderate to high tannins to match the richness of the bacon and the lean nature of the eye of round.
- Cabernet Sauvignon: If you prefer a classic pairing, a full-bodied Cabernet Sauvignon can be a reliable choice. The wine’s boldness and firm tannins can stand up to the flavors of the dish and create a harmonious pairing.
White Wines:
When it comes to pairing white wine with the bacon wrapped eye of round, you’ll want to consider both the flavors of the dish and the characteristics of the wine. The combination of rich, smoky bacon and lean beef in the eye of round calls for a white wine that can complement and balance those flavors. Here are a few white wine options that could work well:
- Chardonnay: Look for a full-bodied, oaky Chardonnay with moderate acidity. The richness of the wine can stand up to the bold flavors of the bacon, while the acidity helps cut through the fatty nature of the dish.
- Viognier: A medium to full-bodied white wine with aromas of stone fruits, such as peach and apricot,
FAQs
- Can I use different cuts of beef for this recipe? Yes, you can use different cuts of beef for this recipe, but be aware that different cuts may require different cooking times and temperatures. Eye-of-round roast is a lean cut of beef that cooks quickly and is a good choice for this recipe, but other cuts like tenderloin or sirloin can also be used.
- How do I ensure that the bacon is crispy? To ensure that the bacon is crispy, you can broil the roast for the last few minutes of cooking time, watching it closely to prevent burning. You can also use thin-cut bacon, which will cook more quickly and become crispier.
- Can I make this recipe ahead of time? Yes, you can prepare the bacon-wrapped roast ahead of time and store it in the refrigerator until ready to cook. Just be sure to bring the roast to room temperature before cooking to ensure even cooking.
Perfectly Tender Bacon wrapped Eye of Round Roast
Ingredients
- 3 lbs Eye of Round Roast
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 2 tbsp olive oil divided
- 2 tbsp. Dijon mustard
- 1/4 cup parsley fresh
- 1 small onion , quartered
- 8 oz button mushrooms , cleaned and sliced
- 2 large garlic cloves minced, (about 2 tsp)
- 1/4 cup white wine
- 6 – 8 slices bacon , raw
Optional Sauce Suggestions:
- Beef Au jus
- creamy horseradish sauce
Instructions
- Cooking times will vary depending on the size of the roast you select. As a rule of thumb, figure on 15 minutes per pound to calculate the average cooking time for your roast. However, when it comes time to cook the roast, don’t just follow your nose or rely on time alone to judge when the meat is cooked properly. Use a digital thermometer for optimal results.
- To cook: Preheat your oven to 450 degrees F for at least 30 minutes while the roast comes to room temperature.
- Heat a large skillet over medium high-heat and add 1 tbsp of olive oil. Season the beef with salt and pepper on all sides. Add the meat into the hot pan and sear on all sides – even the ends.
- Meanwhile, in a food processor, blend mushrooms, parsley, onions and garlic. Add another 1 tbsp of olive oil – if necessary. Add the mushroom blend and sauté. Add wine to deglaze the pan and bring to a boil. Cook for 5 minutes or until the liquid boils off and becomes a paste (called duxelles). Season with salt and pepper to taste. Set aside.
- In a roasting pan, line 6 to 8 slices of bacon, slightly overlapping each piece the same length of your roast – let the excess bacon drape over the edge of the pan. Place the seared roast onto the strips of bacon making sure they run underneath the entire width of the roast.
- Slather the top of the roast with Dijon mustard. Spoon the mushroom paste on top of the roast and pat down.
- Working in reverse order of how you laid the bacon down under the roast, bring the strips of bacon up over the top of the roast and secure under the opposite side. Season the top of the bacon with salt and pepper.
- Cook the roast for 15 minutes at 450 degrees F, then reduce the oven temperature to 325 degrees F.
- Continue cooking the roast at 325 degrees F until your meat thermometer placed in the thickest part of the meat reads 110 degrees F.
- Once the thermometer reaches 110 degrees F, remove the roast from the oven and allow it rest for 10-15 minutes. You can tent the roast if you like, but it is not necessary. During the resting time, the roast will continue to cook using the heat inside the roast, raising the internal temperature to 130 degrees F for a perfect medium-rare.
- Once the meat has rested fully and has reached and internal temperature of 130 degrees F, slice and serve (remembering to remove the string as you slice.
Easy to pull together and simply delicious. This roast with a veggie and salad is a perfect weekday meal.
Round roast is great when it’s cooked right and this was spot on! thanks for the recipe.