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A very moist roast, this gains richness from the gravy, and the bacon gives it a somewhat different taste. For variety, you can cube the roast and serve it over rice with gravy...or cube and mix it with noodles, gravy and vegetables if you'd like to make it into a casserole. My husband and I have a son, 15. -Sandra Furman-Krajewski, Amsterdam, New York
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Nutritional Facts 1 serving (1 slice) equals 259 calories, 13 g fat (5 g saturated fat), 100 mg cholesterol, 487 mg sodium, 3 g carbohydrate, trace fiber, 31 g protein.
Originally published as Home-Style Roast Beef in Country Woman November/December 1998, p31
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Nov. 09, 2011 by Joan kj
Made this for Thanksgiving last year, followed the recipe exactly using the same cut of meat It was a perfect hit, So when I was asked to cook for our Church Ministers Dinner I cooked this and I received rave reviews. So I am cooking it again this year.
Reviewed on Dec. 23, 2010 by Cricket115
fabulous! Pleased every picky eater in my house and the neighbour loved the remaining marinade. We will add this to our list of regular meals.
Reviewed on Jan. 03, 2008 by CherylShumaker
I made this and bought the exact cut of meat (bottom round roast - which is twice the cost compared to the roast cut that I usually buy) and the meat was not tender at all. The taste of the juices and bacon and onion were great - flavor was all great - but the meat just was not tender what-so-ever.....I would recommend buying the roast meat that you are most comfortable with for this recipe....
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