I haven’t had a homemade Christmas Eve dinner in a few years- so this year I decided to cook a formal holiday dinner for my boyfriend and my mom. When I think of Christmas, beef roasts, yorkshire pudding and green beans are the dishes that come to mind. I found this delicious recipe on Pinterest and augmented it because I could not find a beef tenderloin at the grocery store. The balsamic glaze adds a complex flavor profile that screams happy holidays! Not only does this recipe free up space in the oven for other dishes, but the low heat setting, let’s you set it and forget it, so you can wrap presents, prepare side dishes, or just put your feet up and relax!
1 – 3-4 lb. beef top sirloin roast
10 strips thick pepper bacon
1 small onion, sliced thin
4 cloves garlic, peeled
3-4 sprigs fresh rosemary
3/4 cup beef stock
1/3 cup balsamic vinegar
1 Tbsp dijon mustard
2 Tbsp sugar
1 Tbsp flour
Salt and Pepper
Salt the pepper the whole roast thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon.
Lay the roast across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by “sewing” toothpicks through the ends.
Heat a large skillet to medium-high heat. Place the whole roast toothpick-side-down, in the skillet. Brown the bacon on all sides, turning as needed, about 10 minutes.
Place the beef in a 5-6 quart Crock-Pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves, and rosemary sprigs around it. Insert a meat thermometer in the thickest part of the whole tenderloin, then cover and turn the Crock-Pot on low. A crock-pot beef roast will be perfectly medium-rare when the temperature reaches 130 degrees F–3-4 hrs, depending on weight and thickness.
Once the temperature reaches 100 degrees, mix the flour and sugar together in a medium bowl. Whisk in the balsamic vinegar and mustard into the sugar until there are no clumps. Then whisk in the beef stock. Pour the mixture around the beef, cover, and continue cooking until 130 degrees F is reached.
At 130 degrees F, remove the roast and cover with foil for at least 10 minutes. The temperature will continue to rise to 135 degrees as it rests. If needed, allow the balsamic glaze to continue simmering until thick.
To serve, remove the toothpicks and slice the roast into thin rounds. Top with rich balsamic glaze!