The Luxurious, Bacon-Wrapped Beef Chuck Roast is a masterpiece of flavor, texture, and elegance, designed to bring gourmet flair to your dining table without being overly complicated. This dish combines the rich, marbled tenderness of beef chuck roast with the smoky, savory decadence of crispy bacon.
When baked together, the juices mingle into an irresistible combination, creating a dish that is both hearty and refined. This recipe is perfect for special occasions, Sunday family dinners, or even when you want to impress guests with a restaurant-worthy meal prepared in your own kitchen. By wrapping the beef in strips of bacon, not only does it stay incredibly moist, but every bite offers a perfect balance of succulence and smoky depth. The herbs and seasonings penetrate the roast during slow cooking, while the bacon forms a golden crust that locks in the juices, making each mouthful truly luxurious.
Ingredients
- 3 to 4 pounds beef chuck roast
- 10 to 12 strips of thick-cut bacon
- 2 tablespoons olive oil
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 cup beef broth
- 1 cup red wine (optional, for richness)
- 2 medium onions, sliced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
Instructions
- Begin by preheating your oven to 325°F (160°C). Pat the beef chuck roast dry with paper towels to ensure the seasonings adhere properly. Rub the roast evenly with olive oil, then generously coat it with salt, black pepper, garlic powder, onion powder, smoked paprika, rosemary, and thyme. Make sure every surface is seasoned well for maximum flavor.
- Lay the strips of bacon on a flat surface, slightly overlapping each other to create a sheet. Place the seasoned roast on top of the bacon and carefully wrap the strips around the beef, securing the ends underneath. In a large Dutch oven or oven-safe skillet, heat a drizzle of olive oil over medium-high heat. Sear the bacon-wrapped roast on all sides until the bacon is browned and crisped. Remove from heat and arrange sliced onions, carrots, and celery around the roast. Pour in the beef broth and red wine if using, making sure there is enough liquid to cover the vegetables.
- Cover the Dutch oven with a tight lid or foil and transfer it to the preheated oven. Allow the roast to braise slowly for about 3 to 3.5 hours, or until the meat becomes fork-tender and the bacon is beautifully caramelized. For a more intense crust, remove the lid during the last 20 minutes of cooking. Once done, carefully transfer the roast to a cutting board and let it rest for 10 minutes before slicing. Serve thick slices of the bacon-wrapped beef chuck roast alongside the roasted vegetables, spooning some of the rich pan juices over the top for added luxury.