Larded Roast Beef with Garlic and Bacon | Tender Pot Roast

Rinse the beef, then pat it thoroughly dry with paper towels. Using a sharp, pointed knife, make deep incisions parallel to the grain of the meat.

Cut the smoked bacon into thicker strips, and cut the garlic cloves in half or quarters lengthwise. Stuff the incisions alternating between garlic pieces and bacon strips, then rub the surface of the meat with salt and freshly ground black pepper.

Heat the lard in a heavy, oven-safe cast-iron pot or pan. Place the larded beef in it and sear quickly on all sides for 3–4 minutes until a nice golden-brown crust forms, sealing in the juices.