Sirloin Tip Roast with Bacon


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Simply flavored with thyme an garlic, this roast has subtle flavor without overwhelming the meat.

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  • 3 lb. tied sirloin tip roast
  • 1/2 tsp. dried thyme leaves
  • 2 cloves garlic, slivered
  • 6 slices bacon
  • 2 Tbs. Dijon mustard

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Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing the pieces evenly around the roast. Rub the roast with 1 Tbs. of the mustard, and sprinkle it with the thyme.

Place the roast on a roasting rack. Top the roast with the bacon, with the ends covering the sides. Insert a meat thermometer into the thickest portion of the meat and roast at 325 degrees until the thermometer registers 145 degrees for rare, or 160 degrees for medium to well-done.

Transfer the meat to a serving board or platter. Remove the bacon and string, then replace the bacon. Pour the pan drippings into a small skillet and whisk in the remaining mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened. Spoon the sauce over the roast and slice it. Serve immediately.

Yield: 4 servings

Per Serving: 62 Cal (71% from Fat, 21% from Protein, 8% from Carb); 3 g Protein g Tot Fat; 1 g Carb; 0 g Fiber; 13 mg Calcium; 1 mg Iron; 239 mg Sodium; 8 mg Cholesterol

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