I purchased an entire eye-of-round roast - about 8 lbs. (It was only $2.99/lb, I couldn't resist!) From previous experience with this type of roast, I know that dry roasting often produces a tough, dry result, because of the relative lack of marbling compared to prime rib.
I know that for other lean meats, like venison or buffalo, some recipes suggest barding - covering the meat with fatback or some other type of pork fat. I wondered if anyone had tried this with beef? I found some great smoky bacon recently, and I was thinking of using that.
Some questions - do you have to completely wrap the bacon around the entire roast, or can you just drape strips over top? Tthe roast is small enough that the bacon will go about 3/4 of the way around. Do you put the bacon on during the first 30 minutes, when I intend to sear the meat at 450, or should I wait until I lower the temperature to 300? Do you remove the bacon for the last 1/2 hour (I'm figuring on 1.5-2 hours total cooking time, depending on what the meat thermometer says), or leave it on until it's fully done? Finally, would you serve the bacon slices along with the roast?
Any advice would be appreciated!
Updated 11 months ago | 6
Updated 2 years ago | 2
Updated 12 months ago | 10
Updated 1 year ago | 6
Updated 5 days ago | 342