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Strip Roast with Maple Bourbon Bacon Glaze

Strip Roast with Maple Bourbon Bacon Glaze
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Strip Roast with Maple Bourbon Bacon Glaze is a mouth-watering dinner. Delight your guests with this super simple recipe for tender, flavor-packed roast beef.

Ingredients

Scale

6 pounds Certified Angus Beef ® strip roast

coarse kosher salt and freshly cracked pepper to taste

4 ounces bacon, diced

1/2 cup beef stock

1/2 cup maple syrup

1/2 cup brewed coffee, at room temperature

1 tablespoon bourbon

Instructions

  1. Generously season strip roast with salt and pepper. Refrigerate overnight.
  2. Preheat oven to 450°F (232°C).
  3. Place roast, fat side up, on a roasting rack in a roasting pan. Brown in oven for 15-20 minutes, reduce oven temperature to 325°F (163°C) and continue roasting until it reaches desired doneness, approximately 70 minutes for medium rare.
  4. While roast is cooking, prepare glaze.
  5. Cook bacon until golden. Strain bacon and reserve fat, keeping both at room temperature.
  6. In a medium saucepan over medium heat, combine beef stock and maple syrup. Using a wooden spoon, stir occasionally until syrup becomes a deep mahogany color, approximately 20 minutes. Add half the coffee; stand back as it will boil vigorously. When boiling slows down, whisk in remaining coffee and bourbon. Simmer an additional 5 minutes. Whisk in reserved bacon fat.
  7. Remove roast from oven at 10 degrees below target doneness and allow to rest 10 minutes before carving (roast will continue to cook). Serve warm glaze over roast, adding bacon into glaze, or on top as a garnish.

Find it online: https://palmersdirecttoyou.com/strip-roast-with-maple-bourbon-bacon-glaze/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.