Roasted Beef
A bit of larding. So tender and juicy.
Cooking Instructions
- 1
Preheat oven to 350 degrees Fahrenheit. Make a starter hole in the end of the roast. Take a chopstick and shove it into the starter hole.
- 2
Take the chopstick out and add a slice of bacon to it.
- 3
Shove the bacon and chopstick into the hole you made before. Pull it out leaving the bacon inserted into the roast. This is called larding. This works a bit better with a larding needle, but it still does just fine.
- 4
Trim off what wouldn't fit.
- 5
Tie the roast. Add salt and pepper to the outside of the roast.
- 6
Heat a pan or roaster hot add the oil and sear the beef. Add the spices.
- 7
If using the roaster when browned on all sides remove from heat and add the broth and deglaze the roaster. If using a pan do the same with pan. Add the wine right after you add the broth.
- 8
Add roast back to the roaster. If the liquids was done in the pan transfer them to a roaster then add the roast to the roaster. Add the carrots and season them.
- 9
Roast in the oven for 1 hour.
- 10
Check internal temperature should be 150 degrees Fahrenheit.
- 11
Remove the roast from roaster. Add the flour to the liquids and carrots. Stir well till the liquids become a gravy.
- 12
Slice and serve I hope you enjoy!!
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