Garlic-Bacon Pot Roast

Garlic-Bacon Pot Roast
Garlic-Bacon Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    lb beef chuck pot roast

  • 1/2

    tsp salt

  • 1/4

    tsp pepper

  • 2

    Tbsp olive oil

  • 6

    slices applewood smoked bacon, diced

  • 1 1/2

    cups coarsely chopped onion

  • 8

    cloves garlic, smashed

  • 1

    14 1/2 oz can reduced sodium beef broth

  • 2

    Tbsp snipped fresh thyme

  • 1

    Tbsp snipped fresh rosemary

  • 3

    med carrots, cut into 2" pieces

  • 10

    small red and/or yellow new potatoes, quartered

Directions

1. Preheat oven to 325. Trim fat from meat; season with 1/2 tsp salt and 1/4 tsp pepper. In a 6 quart Dutch oven, brown roast on all sides in hot oil over med-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, 10-15 minutes or until slightly thickened. Serve sauce with meat and vegetables. Sprinkle with reserved bacon and additional fresh thyme.

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