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Add a photoServings: 4
Ingredients
- 2 1/2 lb Tip Sirloin Roast, Bone Removed & Tied
- 3 Tbsp. Dijon Mustard
- 1/2 tsp Thyme Leaves, Dry
- 6 slc Bacon
- 4 med Onions, Cut in Wedges Cherry Tomatoes
Directions
- Preheat the oven to 325 degrees. Cut a few slits in the top of the roast to allow the bacon drippings to penetrate. Spread the mustard proportionately over the entire roast. Sprinkle the thyme leaves over the top of the roast.
- Place the roast on a roasting rack in a baking pan. Cover tightly with bacon slices, wrapping them around the meat. Bake till a meat thermometer registers 160 degrees (medium rare) (about 105 min). Juices should run slightly pink (medium rare). Add in onions about 40 min before the roast is done. Remove the roast to the carving board and let rest at least 15 min before slicing. Slice the meat into even slices. Serve with onions, bacon slices and a gravy made from pan gravy.
- NOTE: The bacon gets crispywhen cooked with the roast. Garnish with cherry tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 567 | |
| Calories from Fat 225 | 40% |
| Total Fat 25.0g | 31% |
| Saturated Fat 8.07g | 32% |
| Trans Fat 0.03g | |
| Cholesterol 205mg | 68% |
| Sodium 636mg | 27% |
| Potassium 1383mg | 40% |
| Total Carbs 10.21g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.3g | 3% |
| Protein 71.5g | 114% |
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