Slow and Easy Weekend Pot Roast

By learen

Ingredients

• 1 boneless pot roast 3 lb
• 1/4 t salt
• 1 t black pepper
• 4 slices bacon, chopped
• 1 T olive oil
• 1 med onion sliced
• 8 oz mushrooms sliced
• 1 med green bell pepper, coarsely chopped
• 1 1/2 c spaghetti sauce
• 1 1/2 c dry red wine
• 1 T worcestershire sauce
• 1 1/2 T balsamic vinegar

Details

Servings 8

Preparation

Step 1

Preheat oven to 350. Sprinkle both sides of roast with salt and pepper.

Heat dutch oven over med high heat until hot. Add bacon. Cook and stir until crisp. Transfer bacon to a plate. Add roast to Dutch oven. Cook 3-4 min per side or until well browned. Transfer roast to plate with bacon.

Add oil and onion to dutch oven. Cook and stir 4 min or until onion is translucent. Stir in mushrooms and bell pepper. Remove from heat. Place roast and bacon on top of mushrooms and onion in dutch oven.

Combine spaghetti sauce, wine, worcestershire sauce and vinegar in small bowl. Pour over ingredients in dutch oven. Cover; bake 2 1/2 hours or until roast is very tender.