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Bacon and Tarragon Topped Roast

Bacon and Tarragon Topped Roast

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  • 3 lb Strip petite roast
  • 4 slices Smoked bacon, divided
  • 2 tbsp Fresh tarragon, chopped, divided
  • 4 tsp Minced garlic, divided
  • 1 lb Carrots, cut into 1/8-inch slices
  • 1 lb Parsnips, cut into 1/8-inch slices


  1. Preheat oven to 325°F.
  2. Coarsely chop 3 slices bacon. Combine with 1 tbsp tarragon and 3 tsp garlic.
  3. Press evenly onto all sides of the roast.
  4. Place roast, fat-side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, but not resting in fat.
  5. Roast in 325°F oven 1 to 1-1/4 hours for medium rare; 1-1/4 to 1-1/2 hours for medium doneness.
  6. Meanwhile, chop remaining bacon and cook bacon in large skillet 3-5 minutes or until browned and crisp. Place on paper-towel-lined plat.
  7. Add carrots, parsnips, 3/4 cup water and remaining 1 tsp garlic to same skillet. and bring to a boil. Reduce heat and simmer, covered, 10 minutes, stirring occasionally. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and vegetables are crisp-tender. Season with salt and pepper to taste. Set aside and keep warm.
  8. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes before slicing.
  9. Sprinkle vegetables with reserved bacon and remaining 1 tbsp tarragon.
  10. Carve roast into slices and season with salt and pepper to taste.
  11. Serve with vegetables.


Recipe adapted from