Bacon-wrapped Beetham slow roast beef
This bacon-wrapped slow roast beef is a recipe that Andrew (Dad) came up with and it proved to be a very popular one with the family. It gives a lightly smoked flavour to the beef, which serves up beautifully tender as a roast and then makes the tastiest sandwiches for weekday lunches.
- Serves
- 6–8 (a 2kg joint, with leftovers)
- Prep
- 15 mins
- Cook
- 5–6 hrs
- Difficulty
- Easy
Ingredients
- 1 beef joint (any joint works — slow roast joints are particularly good; we usually cook a 2kg joint)
- Smoked streaky bacon, enough to wrap the joint
- Salt and black pepper
- A little oil, for searing
- Potatoes and vegetables, to serve
- Mary Berry salad dressing, for the leftovers (optional)
Method
- 1
Sear the outside of the joint all over in a hot pan.
- 2
Wrap the seared joint in smoked streaky bacon.
- 3
Wrap the whole thing snugly in foil.
- 4
Place in a slow cooker, or in a roasting tray in a slow oven.
- 5
Cook long, low and slow — around 150C — for 5–6 hours.
- 6
Take out of the oven and stand for around 30 minutes in the foil, covered in tea towels to keep the meat warm, before carving.
- 7
Serve with potatoes and vegetables. Any leftovers make great sandwiches — we love Mary Berry salad dressing with ours.