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Bacon Wrapped, Chocolate Rubbed Roast
From Dothan, Alabama
<p>Beef roast rubbed with cacao powder and spices and wrapped with bacon.</p>Source: Patty Donovan and Val Swabb (daughter) (Entered by Patricia Donovan)
2 1/2 lb Sirloin Tip Roast (grass fed)
1 Tablespoon Sea Salt
2 Tablespoons Organic raw cacao powder
2 Tablespoons Organic Chili Powder
1 teaspoon Organic Garlic Granules (optional)
1 tsp Organic Onion Granules (optional)
1 lb Bacon (pastured)
1 cup broth (I used bone broth)
2/3 teaspoon glucomannan powder (see notes)
Step by Step Instructions
- Preheat oven to 375. Let roast sit at room temp for about 30 minutes.
- Mix rub ingredients together (salt, cacao, chili powder, garlic, onion) and liberally rub on all sides of roast.
- Place roast in pan (rack optional) and cover liberally with bacon. I used about 3/4 lb bacon on a 2 1/2 lb roast.
- Place roast in 375 oven and bake for 20 minutes (30 minutes if 3lb or larger roast). Turn temp down to 250 and roast an addition 30 minutes/lb until meat thermometer indicates desired doneness.
- Remove from oven and let sit for at least 10 minutes before carving.
- Gravy: Put drippings in pan and add about 1 cup bone broth. Taste and adjust seasonings if needed. Heat and thicken as you normally would thicken gravy.
- NOTES: I used a 2 1/2 lb sirloin tip roast that had virtually no fat. It is more tender than when I use the pressure cooker. I am on a low carb diet and use glucomannan (konjac) to make gravies, as a thickener etc. You can use whatever you normally use to thicken gravy. I pour the gravy in a large mason jar and use an immersion blender to mix in the glucomannan as it tends to clump.
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