Salt
Black pepper
Garlic powder
Onion powder
Thyme
Smoked paprika (if using)
Rub the spice blend all over the roast — don’t forget the sides!
Step 3: Sear the Meat
Heat olive oil or butter in a large oven-safe skillet or Dutch oven over medium-high heat
Sear the roast on all sides (3–4 minutes per side) until deep golden brown
Remove and set aside to cool slightly
✅ Why sear? It builds flavor through the Maillard reaction — trust us, it’s worth it.
Step 4: Wrap in Bacon
Lay 8–10 bacon slices side by side on a cutting board, overlapping slightly to form a “blanket”
Place the seared roast in the center
Wrap the bacon tightly around the roast, tucking the ends underneath
Optional: Secure with kitchen twine if needed
✅ Pro Tip: Let the roast cool 2–3 minutes — makes wrapping easier.
Step 5: Roast Low and Slow
Return the bacon-wrapped roast to the skillet
Scatter onion and garlic around it (if using)
Pour in 1 cup beef broth or red wine — this keeps the pan from drying out and builds flavor
Transfer to the oven and roast 2.5–3 hours
Internal temp: 145°F for medium-rare, 160°F for medium
Baste occasionally with pan juices
✅ No Dutch oven? Use a roasting pan with a rack — wrap the roast in bacon first, then place it on the rack.
Step 6: Rest & Serve
Remove from oven and let rest 15–20 minutes — this keeps it juicy
Slice against the grain for maximum tenderness
Serve with pan drippings spooned over the top
✅ Serving ideas:
Creamy mashed potatoes
Roasted carrots or green beans
Crusty bread for soaking up juices
🧑🍳 Pro Tips for the Best Roast Every Time
Don’t skip the sear
Builds deep flavor
Use a meat thermometer
Ensures perfect doneness
Let it rest
Juices redistribute — no dry meat
Save the bacon ends
Crisp them up for a garnish
Make ahead
Tastes even better the next day — reheat gently
Also, this roast freezes beautifully — slice and freeze with gravy for easy future meals.
🍽️ Final Thoughts: Sometimes the Best Roast Isn’t Just Seasoned — It’s Wrapped
We think great roasts come from time, salt, and herbs.
But the truth is:
The best ones come from bacon.
Because when you wrap a chuck roast in a salty, smoky blanket of bacon, you’re not just cooking.
You’re protecting.
You’re basting.
You’re elevating.
So next time you want to make something unforgettable…
Don’t just season your roast.
Wrap it.
Because sometimes, the difference between “good beef” and “I need the recipe”…
Isn’t in the spice.
It’s in the bacon.
And once you make this?
You’ll wonder how you ever served a roast without it.
