- 2-3 lb of Top Round Beef
- Bacon, thinly sliced
- Garlic (cut into slivers)
- Herbs (thyme, rosemary)
- Salt and pepper
- Clarified butter or olive oil
Using a paring knife, poke a couple holes in the meat and stuff each with a piece of garlic. Try to do it relatively evenly. Line the beef with the bacon and secure with kitchen twine. Tuck in some rosemary and thyme. Season with salt and pepper. Heat a pan over high heat and add olive oil. Make sure you use a pan that is appropriate for the size of the piece of meat you’re cooking, otherwise you may end up burning the pan juices before the meat is done. Sear the meat to get good browning on the first side and continue to brown all sides. From here, roast in the oven or add to your slow cooker.
I cooked my beef in the slow cooker for 8 hours on low with some chicken stock in the bottom of the dish. When it was ready, I pulled the beef into shreds with 2 forks. Then add :¾ cup of McNulty’s Chutney and ½ Cup of McNulty’s Marinade. Serve over rice or with pureed parsnips. We enjoyed this beef with a salad and fresh rolls.
Photo by Bryn Barber