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Loading...A classic Russian celebratory dish where a tender beef roast is studded with strips of bacon, garlic cloves, dill pickle spears, and carrot, then seared and slowly braised until fork-tender. The larding technique keeps the lean meat juicy while infusing it with savory, briny, and aromatic flavors throughout. Served sliced with its rich pan sauce, it is a beloved centerpiece for Sunday dinners and holidays.
Prep Time30 mins
Cook Time120 mins
Total Time150 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 32 gFat
- 12 gSaturated Fat
- 6 gCarbs
- 1 gFiber
- 2 gSugar
- 48 gProtein
- 980 mgSodium
- 720 mgPotassium
- 60 mgCalcium
- 5 mgIron
- 4 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the roast
- 2.5 lb (1.1 kg) beef eye-of-round or top round roast
- 4 oz (115 g) slab bacon or salt pork, cut into 1/2-inch strips
- 5 garlic cloves, peeled
- 2 dill pickles, cut into thin spears
- 1 medium carrot, peeled and cut into thin sticks
- 1 tbsp Dijon or Russian mustard
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
For braising and sauce
- 2 tbsp sunflower or vegetable oil
- 2 medium yellow onions, sliced into half moons
- 2 cups (480 ml) beef broth
- 2 bay leaves
- 6 whole black peppercorns
- 4 whole allspice berries
- 2 tbsp sour cream (optional, for finishing)
Directions
- Pat the beef dry. Using a long, thin knife or larding needle, make deep incisions about 1 inch apart all over the roast, going roughly halfway into the meat.
- Rub the roast all over with mustard, salt, and pepper. Stuff each incision with a strip of bacon, a piece of garlic, a pickle spear, and a carrot stick, alternating as you go.
- Heat the oil in a heavy Dutch oven over medium-high heat. Sear the larded roast on all sides until deeply browned, about 8 minutes total.
- Scatter the sliced onions around the roast, then add the broth, bay leaves, peppercorns, and allspice. Bring to a simmer.
- Cover, reduce heat to low, and braise gently for 1 1/2 to 2 hours, turning the roast every 30 minutes, until a knife slides easily into the center.
- Transfer the roast to a cutting board, tent loosely with foil, and let rest for 15 minutes.
- Strain the cooking liquid into a small saucepan, skim off excess fat, and reduce over medium heat for 5 minutes. Stir in the sour cream if using for a glossy finish.
- Slice the beef across the grain into 1/2-inch slices and arrange on a warm platter. Spoon the pan sauce over the top and serve with boiled potatoes or buckwheat.
Cook’s Notes
- If you don't have a larding needle, a thin boning knife or even a clean chopstick works well to create the pockets.
- Chilling the bacon briefly in the freezer makes it much easier to cut into clean, even strips for larding.
- For deeper flavor, marinate the larded roast in the refrigerator for 2 to 4 hours before browning.
- Save the strained braising liquid; it makes an excellent base for soups or gravies the next day.
- Always slice beef roast across the grain to keep each piece tender.
