Slow Cooker Bacon Wrapped Roast Beef
Why you’ll love it
Fork-tender beef with minimal morning prep
Rich, smoky bacon flavor infuses the meat as it cooks
Perfect for holidays, weeknights, or keto/low-carb meals
Easily customizable with your favorite herbs
Ingredients
2.5–3 lbs beef chuck roast (or rump roast; well-marbled is best)
8–10 strips thin-cut bacon
3–4 garlic cloves, crushed or thinly sliced
1 medium onion, sliced
½ cup beef broth (low-sodium preferred)
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
Optional herbs: 2–3 sprigs fresh thyme or rosemary
Instructions
1. Prepare the roast
Pat the beef completely dry with paper towels. Season all over with salt and pepper.
2. Sear the meat
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. This locks in flavor.
3. Wrap with bacon
Lay bacon strips across the roast, wrapping evenly around the sides. Secure with toothpicks if needed.
4. Build the slow cooker base
Place sliced onions and crushed garlic (plus herbs, if using) in the bottom of the slow cooker.
5. Add the roast
Set the bacon-wrapped roast on top of the onions. Pour beef broth around the meat (not over it) to help keep the bacon somewhat crisp.
6. Slow cook
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and shreds easily.
7. Optional: crisp the bacon
For a crispier bacon crust, carefully transfer the roast to a baking sheet and broil for 3–5 minutes.
8. Rest and serve
Let the roast rest for 10 minutes before slicing. Serve with the slow cooker juices spooned over top.
Pro tips
Best cut: Chuck roast becomes more tender than round roast in the slow cooker.
Bacon choice: Thin-cut wraps easier; thick-cut stays chewier unless broiled.
No skillet? You can skip searing, but browning adds major depth.
Leftovers: Fantastic sliced for sandwiches or shredded over mashed cauliflower/potatoes.
Enjoy your cozy, bacon-wrapped masterpiece!
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