Weekend Fix: Hot Easy Beef

Simple, sumptuous recipes to get your weekend dinner done fast


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Roasted Beef Tenderloin

One way to ensure that both you and your easy hot meat will be well-warmed and insulated: bacon. Wrapping meats in bacon is one of those innovations that combines practicality (moisture retention) with deliciousness (bacon). And this recipe ups the “easy” factor by allowing everything to be done a day in advance. Just prep your tenderloin with a few garlic cloves, layer bacon slices, add a sprig or two of rosemary for some subtle aromatics, and wrap the package like a Christmas present. Refrigerate or roast same day (it only takes an hour).

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  • This recipe for slow roasted beef can’t be correct! Not enough meat (and the butcher laughed at me when I asked for a 1 lb. boneless chuck roast) and WAY too much liquid.

    Any suggestions?

    Jan 29, 2013 at 10:20 AM

  • Snooth User: Emily Bell
    1177900 519

    Not sure which recipe you're referring to - Slow Cooker Beef Short Ribs calls for "2 pounds well-trimmed boneless beef short ribs," Roasted Beef Tenderloin calls for "1 3-pound beef tenderloin piece (large end), trimmed." assuming its former recipe, maybe the 2 pounds vs. 1 pound chuck roast you asked for makes up for issue with too much liquid?

    Jan 29, 2013 at 10:42 AM

  • I was referencing the recipe that was the lead in the article...not the ribs or tenderloin.

    Jan 30, 2013 at 10:43 AM

  • Snooth User: Emily Bell
    1177900 519

    Hmmm this is a bit confusing. Seems like perhaps instead of 1 lb boneless chuck roast it should probably say 1 (2 to 3 lb) boneless chuck roast. It looks like that large quantity of liquid would reduce somewhat in braising, and then further reduce as a sauce is made. but ratio of meat to liquid seems off. apologies, not a good choice in recipe.

    Jan 30, 2013 at 11:11 AM

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