Bacon & Sausage Stuffed Roast Beef
A hearty oven roast stuffed with smoky bacon and garlic sausage, marinated in garlic, white wine vinegar and fresh herbs. The perfect centrepiece for a satisfying Sunday family dinner.
🛒 Ingredients
9 servings
- 1.2 kg beef roast (whole piece with a hole through the centre)
- 150 g smoked bacon strips
- 1 garlic sausage or smoked sausage (about 150 g)
- 4 garlic cloves, minced
- 2 tbsp white wine vinegar
- 1 bunch flat-leaf parsley, chopped
- 1 pinch dried basil
- Salt and black pepper to taste
- 30 g unsalted butter
- 3 tbsp olive oil
- 1 beef bouillon cube (optional)
- Baby potatoes (optional, for serving)
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Directions
- 1
Make the marinade by combining minced garlic, vinegar, chopped parsley, basil, salt and pepper.
- 2
Carefully stuff the beef roast by inserting the bacon strips and sausage through the centre hole.
- 3
Coat the roast generously with the herb marinade on all sides and let it rest for at least 40 minutes.
- 4
Preheat the oven to 180 °C (350 °F). Grease a roasting pan with 3 tbsp of olive oil.
- 5
Place the roast in the pan, dot the top with butter and cover tightly with aluminium foil.
- 6
Roast for 1 hour, then remove the foil and allow the meat to brown.
- 7
Baste regularly with the pan drippings. If needed, dissolve a bouillon cube in hot water and use it to baste the meat for a richer colour.
- 8
If using potatoes, add them to the pan during the last 30 minutes so they roast alongside the meat.
- 9
Rest for 10 minutes under foil before slicing and serving.
💡 Chef's Tip
For maximum flavour, prepare the marinade the night before and refrigerate the beef overnight — the herbs will deeply penetrate the meat.
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