By Bettina Fimio
There is something about autumn leaves and crisp air that makes me want to curl up in front of a fire with savory foods and spend evenings with my family. But with all the fun activities that fall brings, who wants to be stuck in a kitchen for hours on end? This is an easy one pot roast beef recipe that is full of color and incorporates seasonal root vegetables that I think is the perfect end to an active day.
We love how the saltiness of the bacon counterpoints the sweetness of the roasted beets.
Bacon Wrapped Roast Beef with Root Vegetables
Serves: 6
Prep time: 20 minutes
Cooking time: 1 hour, 15 minutes
What You Need:
- 3 lbs roast beef (boneless)
- 6 strips low sodium bacon slices
- 4 medium red potatoes, chopped coarsely
- 4 medium red beets, peeled and chopped coarsely
- 3 medium parsnips, peeled and chopped coarsely
- 1 medium yellow onion, chopped coarsely
- 4 cloves garlic, whole
- 1 can chopped tomatoes
- 2 tsp rosemary
- 2 tsp fresh ground black pepper
- 2 bay leaves
- 1½ tbsp Italian seasoning blend
- 1 tsp salt
What You Need To Do:
- Preheat oven to 350°F.
- Place roast in large roasting pan, sprinkle with rosemary and drape with bacon slices.
- Place bay leaves and garlic in the bottom of the pan and top with the potatoes, beets, parsnips and onion.
- Sprinkle pepper, Italian seasoning and salt throughout.
- Open can of chopped tomatoes over the vegetables only and distribute evenly.
- Bake covered for 30 minutes.
- Remove pan from oven and stir the vegetables to ensure that they remain moist.
- Bake uncovered for 45 minutes or until the internal temperature of the roast reaches 150°F for medium rare or 160°F for medium.
- Remove roast from pan and let sit for 15 minutes to let juices redistribute.
- Remove bay leaves, stir vegetables again and cover until ready to serve.
- Slice roast finely and spoon the vegetables juices over the roast once plated.
Enjoy!
After you have made and enjoyed this delicious dish, let us know what you thought of it!