Seasoned Roast Beef
A flavorful seasoned roast beef wrapped in bacon with garlic and pepper, cooked with teriyaki sauce, liquid smoke, and onion for a savory, smoky taste. Perfect for special occasions.
Ingredients
Instructions
- Use toothpicks to hold bacon slices onto the roast beef.
- Slice 2 to 3 holes in the meat and insert elephant garlic into each hole, then sprinkle with pepper.
- Place the beef, teriyaki sauce, liquid smoke, and quartered onion into a roasting bag.
- Cook until the meat reaches the desired doneness by meat thermometer.
Tips & Substitutions
For a richer flavor, consider using smoked bacon or adding herbs like rosemary or thyme. You can substitute teriyaki sauce with a homemade blend of soy sauce, brown sugar, and ginger if needed. Ensure to use a meat thermometer to avoid overcooking, aiming for medium-rare at 135°F. This dish pairs wonderfully with sides from American recipes like mashed potatoes or roasted vegetables.
Serving Suggestions
Slice the seasoned roast beef thinly and serve with a side of creamy horseradish sauce for added flavor. It pairs well with roasted vegetables or a fresh salad. Consider serving it alongside dishes like Polish Sausage With Baked Beans for a hearty meal or as a filling in sandwiches for lunch.
Storage & Reheating
Store any leftover roast beef in an airtight container in the refrigerator for up to 4 days. To reheat, place the beef in a covered dish in the oven at 325°F until warmed through, or use a microwave on a low setting, adding a splash of broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Seasoned Roast Beef contains roughly 11 calories, with 1g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sauce instead of teriyaki?
Yes, you can substitute teriyaki sauce with a mixture of soy sauce, brown sugar, and a splash of vinegar for a similar sweetness and umami. Adjust the quantities to fit your taste preferences.
What kind of beef is best for roasting?
For roasting, cuts like ribeye, sirloin, or eye of round work well due to their flavor and tenderness. Choose a cut with some marbling for juiciness. Avoid lean cuts as they may dry out during cooking.
How do I know when the roast beef is done?
Using a meat thermometer is the most accurate way to check doneness. Aim for 135°F for medium-rare, 145°F for medium, and 160°F for well done. Allow the meat to rest for at least 10 minutes before slicing to retain juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).