Stuffed Beef Roast with Vegetables and Bacon
A hearty beef roast stuffed with crispy bacon and tender carrots, slow-braised with colorful bell peppers and golden potatoes. The inner stuffing keeps the meat incredibly juicy and flavorful — the perfect centerpiece for a Sunday family dinner.
🛒 Ingredients
10 servings
- 2 kg beef eye of round or silverside
- 200 g bacon
- 5 carrots
- 4 garlic cloves, minced
- Salt and black pepper to taste
- 1 red, 1 green and 1 yellow bell pepper
- 1 large onion
- 50 g unsmoked pork lard
- 6 small potatoes
- Fresh parsley to taste
- 4 tablespoons vegetable oil
- 200 ml beef stock
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Directions
- 1
Cut 2 carrots into thin strips and bacon into small cubes. Dice the unsmoked lard. Set each aside separately.
- 2
Using a long, thin knife, create a tunnel through the center of the roast. Stuff it by alternating carrot strips, bacon cubes and diced lard.
- 3
Tie the roast tightly with kitchen twine to hold the stuffing. Season the entire surface with minced garlic, salt and black pepper.
- 4
Heat oil in a large casserole over high heat. Sear the roast on all sides until evenly golden brown.
- 5
Add the thinly sliced onion around the meat and cook for 2 minutes.
- 6
Peel the remaining 3 carrots and slice into rounds. Peel and quarter the potatoes. Add both to the pot.
- 7
Pour in the beef stock and add the sliced bell peppers. Cover and simmer over low heat for 2.5 to 3 hours.
- 8
Finish with chopped fresh parsley, adjust seasoning and serve sliced with all the vegetables and cooking juices.
💡 Chef's Tip
Tie the roast firmly before cooking to keep the stuffing compact. This dish tastes even better the next day — the flavors deepen overnight.
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