Preheat oven to 325 F. Take your pigskin roast out of the fridge, unwrap and place in pan or on baking sheet. Let come up to room temperature. Tent with foil before placing in your oven. The top round was seasoned with salt and pepper before the bacon was added; no additional salt is necessary. Place in the oven on the middle rack at least 6″ from the heat source.
The as the roast cooks, the bacon will render and penetrate the beef with smoky, porky flavor. Periodically baste your roast with the juices on the bottom of the pan to ensure the roast retains all that flavor and succulence. Cook at 325 F for 15-20 minutes per pound until roast reaches internal temp of 115 F.
Remove foil and increase oven temperature to 400 F for the last 15-20 minutes to crisp the bacon. Don’t go far – keep an eye on your roast to ensure you don’t burn that bacon! Once the bacon is golden brown and crispy, remove roast from the oven and let it rest about 20 minutes on the pan on the counter top. The internal temperature should read 125 F for medium rare.
If you don’t have a cutting board with a well to catch juices, place your cutting board on a baking sheet or atop a towel to prevent a beefy mess. Take your long slicing knife and cut against the grain on a bias for maximum tenderness.
Let your Super Bowl guests join in on the fun. Create a DIY sandwich bar with accouterments such as horseradish mayo, arugula, cheddar cheese (melted down into a sauce if possible), and sliced, sturdy bread, like a baguette.
Another warm and cozy idea is to pick up a quart of our beef stock, reduce it down with salt, pepper and crushed garlic, and serving it thinly sliced on crusty rolls as a beef au jus.