“Made for our church bake sale and it was a total hit! No one had ever had it before.”

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Ingredients You’ll Need

(Serves 6–8)

For the Roast:

  • 3–4 lb beef chuck roast (or your preferred cut)
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme (or rosemary for a stronger flavor)
  • 1 teaspoon smoked paprika (optional, for depth)
  • 8–10 slices of bacon (enough to wrap the roast completely)
  • 2 tablespoons olive oil or butter (for searing)

Optional Additions:

  • 1 onion, sliced
  • 2–3 cloves garlic, smashed
  • 1 cup beef broth or red wine (for added moisture and flavor)

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 325°F (165°C) .
  2. Pat the roast dry with paper towels to ensure a good sear.

2. Season the Roast

  1. Rub the roast generously with salt, pepper, garlic powder, onion powder, thyme, and smoked paprika (if using). Make sure all sides are evenly coated.

3. Sear the Roast

  1. Heat olive oil or butter in a large oven-safe skillet or Dutch oven over medium-high heat.
  2. Sear the roast on all sides for 3–4 minutes per side, or until deeply browned. Searing locks in juices and enhances flavor.

4. Wrap with Bacon

  1. Remove the roast from the skillet and let it cool slightly.
  2. Lay the bacon strips side by side, slightly overlapping, on a cutting board.
  3. Place the roast on top of the bacon and wrap it tightly, tucking the ends underneath to secure. If needed, use kitchen twine to hold the bacon in place.

5. Assemble and Roast

  1. Return the wrapped roast to the skillet or Dutch oven.
  2. Optional: Scatter sliced onions and smashed garlic around the roast for extra flavor.
  3. Pour in beef broth or red wine (if using) to create a flavorful cooking liquid.
  4. Transfer the skillet or Dutch oven to the preheated oven.

6. Cook Until Tender

  1. Roast for 2.5–3 hours , or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  2. Baste the roast occasionally with pan juices to keep it moist.

7. Rest and Serve

  1. Remove the roast from the oven and let it rest for 15–20 minutes before slicing. This allows the juices to redistribute.
  2. Slice the roast and serve with the pan drippings spooned over the top for extra flavor.

Ingredients You’ll Need

(Serves 6–8)

For the Roast:

  • 3–4 lb beef chuck roast (or your preferred cut)
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme (or rosemary for a stronger flavor)
  • 1 teaspoon smoked paprika (optional, for depth)
  • 8–10 slices of bacon (enough to wrap the roast completely)
  • 2 tablespoons olive oil or butter (for searing)

Optional Additions:

  • 1 onion, sliced
  • 2–3 cloves garlic, smashed
  • 1 cup beef broth or red wine (for added moisture and flavor)

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 325°F (165°C) .
  2. Pat the roast dry with paper towels to ensure a good sear.

2. Season the Roast

  1. Rub the roast generously with salt, pepper, garlic powder, onion powder, thyme, and smoked paprika (if using). Make sure all sides are evenly coated.

3. Sear the Roast

  1. Heat olive oil or butter in a large oven-safe skillet or Dutch oven over medium-high heat.
  2. Sear the roast on all sides for 3–4 minutes per side, or until deeply browned. Searing locks in juices and enhances flavor.

4. Wrap with Bacon

  1. Remove the roast from the skillet and let it cool slightly.
  2. Lay the bacon strips side by side, slightly overlapping, on a cutting board.
  3. Place the roast on top of the bacon and wrap it tightly, tucking the ends underneath to secure. If needed, use kitchen twine to hold the bacon in place.

5. Assemble and Roast

  1. Return the wrapped roast to the skillet or Dutch oven.
  2. Optional: Scatter sliced onions and smashed garlic around the roast for extra flavor.
  3. Pour in beef broth or red wine (if using) to create a flavorful cooking liquid.
  4. Transfer the skillet or Dutch oven to the preheated oven.

6. Cook Until Tender

  1. Roast for 2.5–3 hours , or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  2. Baste the roast occasionally with pan juices to keep it moist.

7. Rest and Serve

  1. Remove the roast from the oven and let it rest for 15–20 minutes before slicing. This allows the juices to redistribute.
  2. Slice the roast and serve with the pan drippings spooned over the top for extra flavor.

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