Garlic-Bacon Pot Roast

By cheeserohan

Ingredients

• 3 to 3 1/2 lb beef chuck pot roast
• 2 tbs olive oil
• 6 slices applewood smoked bacon, diced
• 1 1/2 c coarsely chopped onion
• 8 cloves garlic, smashed
• 1 14 1/2 oz can reduced-sodium beef broth
• 2 tbs snipped fresh thyme
• 1 tbs snipped fresh rosemary
• 3 medium carrots, cut into 2-inch pieces
• 10 small red and/or yellow new potatoes, quartered

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 325 F. Trim fat from meat; seaon with 1/2 tsp salt adn 1/4 tsp black pepper. in a 6-quart Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate.

2. Add bacon to oil in pot. Cook until browned, stirring occasionally. Transfer half of the cooked bacon to a paper towel-lined plate; cover and chill until serving. Add onion and garlic to pot. Cook and stir about 5 minutes or until onion is tender and starting to brown. Return roast to pot. Add broth, thyme, and rosemary. Bring to boiling. Cover; transfer to oven. Bake 1 3/4 hours. Add carrots and potatoes. Cover; bake 45 minutes more or until meat and vegetables are tender.

3. Transfer meat and vegetables to a platter; cover to keep warm. Skim fat from liquid; strain through a fine mesh sieve into a bowl. Return strained liquid to pot. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until slightly thickened. Serve sauce with meat and vegetables. Sprinkle with reserved bacon and additional fresh thyme.