Christmas Eve, the wife got an eye of round beef roast & said do something different with this; by different she implied do not fry it up w/ onions & garlic.
Took out the cook books and found a receipe with bacon ... hey can't go wrong with that.
So fried up some crisp bacon and diced it up, then mixed it with diced onions & garlic, shredded some carrots, and cooked everything until tender in the bacon fat.
Then butterflied the roast, added kosher salt & fresh ground pepper, then 'buttered' the bacon/onion/garlic/carrot mixture into the roast, rolled it, then tied it off with cooking string. Then 'painted' EVOO on thick.
Baked it for an hour at 325dF, checked the internal temp took out the med rare roast.
Sliced it up thin and knocked it out of the park. On the 26th, sliced up the left overs, heated up in a frying pan, then toasted some italian rolls & made everyone sandwiches.
Took out the cook books and found a receipe with bacon ... hey can't go wrong with that.
So fried up some crisp bacon and diced it up, then mixed it with diced onions & garlic, shredded some carrots, and cooked everything until tender in the bacon fat.
Then butterflied the roast, added kosher salt & fresh ground pepper, then 'buttered' the bacon/onion/garlic/carrot mixture into the roast, rolled it, then tied it off with cooking string. Then 'painted' EVOO on thick.
Baked it for an hour at 325dF, checked the internal temp took out the med rare roast.
Sliced it up thin and knocked it out of the park. On the 26th, sliced up the left overs, heated up in a frying pan, then toasted some italian rolls & made everyone sandwiches.
