Sunday Crispy Beef Roast with Bacon
A hearty beef roast rubbed with sea salt and smoky spices, topped with golden bacon strips, and served alongside tender boiled potatoes. Roasting uncovered at high heat creates an irresistible caramelized crust that brings all the flavor of a barbecue straight from your oven. The perfect centerpiece for a relaxed Sunday family dinner.
🛒 Ingredients
5 servings
- About 2¼ lbs (1 kg) beef roast, bottom sirloin or tri-tip (with fat cap)
- 1 tablespoon coarse sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 6–8 strips of smoked bacon
- 5 medium potatoes
- 1 teaspoon salt (for boiling potatoes)
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Directions
- 1
Choose a beef roast with a visible fat cap on top — this is what creates the irresistible roasted aroma during cooking.
- 2
Rinse the meat and pat it thoroughly dry with paper towels.
- 3
Combine the coarse salt, smoked paprika, cumin, and garlic powder, then rub the mixture generously over the entire surface of the roast.
- 4
Lay the bacon strips evenly across the top of the meat.
- 5
Preheat the oven to 450°F (230°C) and place the roast in an ungreased baking dish.
- 6
Do not cover the pan — roasting uncovered is the key to achieving that deeply golden, crispy crust.
- 7
Meanwhile, boil the potatoes in salted water until fork-tender, then drain thoroughly.
- 8
Once the bacon strips are golden and crispy, remove them and set aside.
- 9
Continue roasting the beef until the fat cap is deeply golden and croustillant, about 1 hour 30 minutes total.
- 10
Rest the meat for 10 minutes before slicing and serve with the boiled potatoes and reserved bacon.
💡 Chef's Tip
For an even crispier crust, take the meat out of the fridge 30 minutes before cooking. The pan drippings can be deglazed with a splash of red wine for a quick, flavorful sauce.
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