Bacon & Tarragon-Topped Beef Roast
The fresh taste of tarragon with smoky bacon make this roast recipe top-notch. Carrots and parsnips add beautiful color to this dish.
Cook Time: 2 hrs
Servings: 12
Ingredients: 6
Ingredients
Preparation
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Step 1
Preheat oven to 325°F. Coarsely chop 3 slices bacon. Combine bacon, 1 tablespoon tarragon and 3 teaspoons garlic; press evenly onto all sides of beef Strip Petite Roast.
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Step 2
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°F oven 1 to 1-1/4 hours for medium rare; 1-1/4 to 1-1/2 hours for medium doneness.
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Step 3
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 1 teaspoon garlic to same skillet. Bring to a boil. Reduce heat and simmer, covered, 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.
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Step 4
Remove roast when meat thermometer registers 135°F for medium rare; 150°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°F to reach 145°F for medium rare; 160°F for medium.)
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Step 5
Sprinkle vegetables with reserved bacon and remaining 1 tablespoon tarragon. Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables.
Nutrition Information
208 Calories
2.7g SAT FAT
23g PROTEIN
1.9 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 208 Calories; 72.9 Calories from fat; 8.1g Total Fat (2.7 g Saturated Fat; 0.3 g Trans Fat; 0.3 g Polyunsaturated Fat; 2.9 g Monounsaturated Fat;) 64 mg Cholesterol; 139 mg Sodium; 11 g Total Carbohydrate; 2.9 g Dietary Fiber; 3.6 g Total Sugars; 23 g Protein; 0 g Added Sugars; 43.8 mg Calcium; 1.9 mg Iron; 551 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 10.8 mg NE Niacin; 0.5 mg Vitamin B6; 3 mcg Vitamin B12; 214 mg Phosphorus; 4.5 mg Zinc; 26.3 mcg Selenium; 103.6 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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