Garlic-Bacon Pot Roast
pounds beef chuck pot roast
teaspoon kosher salt
teaspoon freshly cracked black pepper
tablespoons olive oil
slices applewood smoked bacon, diced
cups coarsely chopped onion
cloves garlic, smashed
14 1/2 ounce can reduced-sodium beef broth
tablespoons snipped fresh thyme
tablespoon snipped fresh rosemary
medium carrots, cut into 2-inch pieces
small red and/or yellow new potatoes, quartered
Fresh thyme sprigs
- Preheat oven to 325 degrees F. Trim fat from meat; season with salt and pepper. In a 6-quart Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate.
- Add bacon to oil in Dutch oven. 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 Dutch oven. Cook and stir about 5 minutes or until onion is tender and starting to brown. Return roast to Dutch oven. Add broth, the 2 tablespoons thyme, and the rosemary. Bring to boiling. Cover; transfer to oven. Bake for 1 3/4 hours. Add carrots and potatoes. Bake, covered, for 45 minutes more or until meat and vegetables are tender.
- Transfer meat and vegetables to a platter; cover to keep warm. Skim fat from liquid; strain liquid through a fine-mesh sieve into a bowl. Return strained liquid to Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Serve sauce with meat and vegetables. Sprinkle with reserved bacon and thyme sprigs.
Nutrition Facts(Garlic-Bacon Pot Roast)
- Per serving:
- 441 kcal cal.,
- 22 g fat
- (7 g sat. fat,
- 3 g polyunsaturated fat,
- 10 g monounsatured fat),
- 129 mg chol.,
- 547 mg sodium,
- 15 g carb.,
- 3 g fiber,
- 3 g sugar,
- 44 g pro.
- Percent Daily Values are based on a 2,000 calorie diet