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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)
Serves: 6

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
  1. Preheat oven to 375. Let roast sit at room temp for about 30 minutes.
  2. Mix rub ingredients together (salt, cacao, chili powder, garlic, onion) and liberally rub on all sides of roast.
  3. 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.
  4. 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.
  5. Remove from oven and let sit for at least 10 minutes before carving.
  6. 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.
  7. 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.