As the winter (finally) draws to an end, I start to pack in some of my favorite cold weather recipes that I probably won’t be making until the fall. I am always on the quest to make a perfect roast beef. I have pot roast down pat, but every time I try to do roast beef it comes out just like pot roast…until now!
If I do say so myself, I nailed it this time. Not only did this roast beef have a smokey bacon flavor all the way through, but it had that beautiful, tender roast beef texture. As an added bonus, this recipe could not be any easier. It was a pleasure to make!
When the roast was done, I stirred the potatoes around in the pan drippings before serving them. The mix of the salty, rich drippings on top of the sweet potatoes was amazing. This is a meal that I will not only repeat (frequently), but that I will also dream about on the nights I don’t repeat it!
- 2.5 lb top round sirloin roast (trimmed of fat)
- 1 large Idaho potato (peeled, halved and sliced)
- 1 large sweet potato (peeled, halved and sliced)
- ¼ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ½ tsp brown sugar
- 3 slices bacon (I used applewood smoked bacon)
- 1.5 cup beef broth
- Preheat oven to 400 degrees
- Place roast in a deep, large skillet
- Sprinkle potatoes around the roast
- In a small bowl, mix together paprika, salt, pepper and brown sugar
- Rub seasoning mixture into roast
- Place the bacon on top of the roast covering as much surface area as possible
- Pour broth over potatoes, NOT over the roast
- Cook at 400 degrees for 45 minutes
- Reduce oven temperature to 250 degrees and cook for approximately 1 hour and 15 minutes, or until the desired temperature
- Remove from oven and let sit (or rest) for 10 minutes before slicing
- Slice and serve with the potatoes
– Renee Hirschberg