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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Bacon on top gives this roast a slightly smoky flavor. With a colorful stuffing, slices look lovely on a platter. Ingredients:
9 bacon strips, divided |
1 medium onion, chopped |
3/4 cup chopped celery |
1 large carrot, chopped |
1/3 cup dry bread crumbs |
2 teaspoons dried parsley flakes |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
1 beef sirloin tip roast (3 to 4 pounds) |
Directions:
1. In a large skillet, cook six bacon strips over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Crumble bacon and set aside. In drippings, saute onion, celery and carrot until crisp-tender. Remove from heat; stir in bread crumbs, parsley, garlic powder, pepper and bacon. Let stand until liquid is absorbed.
2. Preheat oven to 325°. Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string.
3. Place on a rack in a shallow roasting pan. Cut remaining bacon strips in half; arrange over top of roast. Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before slicing. Yield: 10-14 servings.
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