1. Cook the bacon until crisp; drain on paper toweling. 2. Chop half the bacon, thyme, and rosemary and combine; break the second half of the bacon into pieces and set aside. 3. Preheat oven to 350 degrees F. 4. Season roast with crack black pepper, salt, and half the bacon herb topping; refrigerate remaining topping and the reserved bacon pieces until needed. 5. Place roast, bone side down, in a shallow baking dish; roast 45 minutes. 6. Arrange carrots and potatoes around roast and gently toss to coat with juices and seasonings; roast an additional 1 to 1 1/4 hours until meat is medium rare (internal temp 135 degrees F). 7. Season meat with remainder of the herb topping, tent with foil, and let stand 15 minutes. 8. Push meat and vegetables to one side of pan; stir spinach and beans into the drippings on the other side of pan and sprinkle with bacon pieces. ---------------------------------------------------------------------------
Nutrition
Ingredients
