Roast Beef Eye of Round with Duxelles and Bacon
Elegant and delicious, this show-stopping roast is the perfect centerpiece for Sunday family dinner or a special occasion feast. Wrapping the meat with bacon and a mixture of Dijon-duxelles-herb underneath, produces layers of savory flavor while keeping the roast moist and juicy. It's a winner every time! *This recipe is Keto, Paleo, and Whole30 friendly.
Purchase our Beef Eye of Round here.
- (1) 3 pound Stemple Creek Ranch Eye of Beef Round Roast
- 1/2 tsp ground pepper
- 1 tsp sea salt
- 1/4 cup olive oil + 1 Tbl
- 2 Tbl. Dijon mustard
- 1/4 cup Italian flat leaf parsley
- 1 small yellow onion, quartered
- 8 ounces cremini mushrooms
- 8 large garlic cloves
- 1 Tbl. fresh rosemary
- 1/4 cup dry white wine
- 6-8 strips Stemple Creek Ranch Bacon, raw
- Preheat oven to 450 degrees F. Bring Eye of Round to room temperature while you make the duxelles mixture.
- Using a food processor, pulse mushrooms, parsley, onions, rosemary, garlic and olive oil together to make a fine, chunky mixture. Transfer to a pan and sauté on medium heat for 2-3 minutes.
- Add white wine to deglaze and bring mixture to a boil. Cook for 5 minutes or until liquid has evaporated and it has reduced to a paste. Season with salt & pepper to taste. Remove from heat and set aside.
- Season Eye of Round with salt and pepper on all sides. Heat a large skillet (preferably cast iron) over medium-high heat. Add 1 Tbl. olive oil and sear the meat on all sides + each end. Set aside.
- Prepare the roasting pan. Line bottom of pan with 6-8 slices of raw bacon, depending on the length of the roast. Let 1/2 bacon strips drape over one side of the pan. Place seared roast into the pan resting on 1/2 of the bacon strips.
- Slather the top of the roast with Dijon mustard and smear the duxelles paste evenly over the mustard. Pull the other half of the bacon strips over the top of the roast, wrapping the roast in bacon. Season lightly with salt and pepper.
- Place roast on center oven rack, and cook for 15 minutes at 450F. Reduce oven temperature to 325F, and continue cooking until a meat thermometer inserted in the thickest part of the meat reads 110F.
- Remove from oven and let the meat rest for 10-15 minutes before slicing. Note: the meat will continue to cook as it rests to a perfect medium-rare.
- Slice & serve with pan Au jus.
COOKING NOTES: Cooking time will vary depending on the size of the roast. To calculate approximate cooking time, multiply the weight of the roast by 15 (minutes per pound) and divide by 60. For best results, always rely on a meat thermometer to confirm internal temperature.