Garlic-Bacon Pot Roast

By nlhartman

From Better Homes and Gardens. Look for cuts labeled "shoulder, arm or chuck pot roasts.

Ingredients

• 3 -3 1/2 lb. beef roast
• 2 T. 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 T. snipped fresh thyme
• 1 T. snipped fresh rosemary
• 3 medium carrots, cut into 2-inch pieces
• 10 small red and/or yellow new potatoes, quartered

Preparation

Step 1

1. Preheat oven to 325.
2. Trim fat from meat; season with 1/2 t. salt and 1/4 t. black pepper.
3. In a 6-quarte Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate.
4. Add bacon to oil in pot. Cook until browned, stirring occasionally.
5. Transfer half of the cooked bacon to a paper towel-lined plate; cover and chill until serving.
6. Add onion and garlic to pot. Cook and stir about 5 minutes or until onion is tender and starting to brown.
7. Return roast to pot. Add broth, thyme, and rosemary. Bring to boiling.
8. Cover; transfer to oven.
9. Bake 1 3/4 hours.
10. Add carrots and potatoes.
11. Cover; bake 45 minutes more or until meat and vegetables are tender.
Sauce:
1. Transfer meat and veggies to a platter; cover to keep warm.
2. Skim fat from liquid; strain through a fine mesh sieve into a bowl.
3. Return strained liquid to pot. Bring to boiling; reduce heat.
4. Simmer, uncovered, 10-15 minutes or until slightly thickened.
5. Serve sauce with meat and vegetables.
6. Sprinkle with reserved bacon and additional fresh thyme.