Keto Bacon-Wrapped Roast Beef
This impressive roast beef combines tender top sirloin with crispy bacon wrapping and a flavorful mustard-horseradish coating. The bacon keeps the meat moist while adding smoky richness, while the aromatic butter mixture infuses garlic and tangy heat throughout. Perfect for Sunday dinners or special occasions, the roast is braised in red wine and beef stock for extra depth. The high-heat start creates a beautiful crust, then gentle roasting ensures even cooking. This recipe transforms a simple cut into an elegant centerpiece that pairs beautifully with roasted vegetables and creamy mashed potatoes.
Ingredients
Instructions
- 1
Preheat oven to 400°F
- 2
Combine butter, garlic, mustard, and horseradish in a small bowl and mix until smooth
- 3
Rub the roast all over with the mixture
- 4
Lay bacon slices flat with slight overlap, place roast on top, and wrap bacon around roast
- 5
Secure bacon with toothpicks if needed
- 6
Place roast in roasting dish and cook for 20 minutes
- 7
Add wine and stock to roasting dish and reduce oven temperature to 350°F
- 8
Continue roasting for about 70 minutes or until desired doneness is reached
Tips
Use toothpicks to secure bacon if it won't stay wrapped around the roast on its own.
Let the roast rest for 10-15 minutes after cooking to allow juices to redistribute before slicing.
Use a meat thermometer to check doneness - 135°F for medium-rare, 145°F for medium.
Good to Know
Refrigerate cooked roast beef for up to 4 days in airtight container
Can prepare mustard-horseradish mixture and wrap bacon up to 1 day ahead
Let rest 10-15 minutes before slicing, serve with pan juices
Common Mistakes
Don't skip the resting period to avoid dry, tough meat
Use a meat thermometer to avoid overcooking the expensive cut
Substitutions
FAQ
Can I use a different cut of beef?
Yes, ribeye roast or tenderloin work well, but adjust cooking times based on size and desired doneness.
What if I don't have horseradish?
You can omit it or substitute with wasabi paste, but use less as wasabi is more potent than horseradish.
How long will leftovers keep?
Properly stored in the refrigerator, leftover roast beef will keep for 3-4 days and makes excellent sandwiches.