Garlic-Bacon Pot Roast
- 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
C1Chavez 429 Days Ago
I happen to find a great buy at the grocery store the other day on 2 1/2 lbs of bacon and a 2 lb pot roast. I thought to myself; how is it that I've never had a pot roast with bacon? I just knew here had to be some kinda awesome recipe where these ingredients are happily married. Thank you for posting this recipe. The dish was excellent, fairly fast and easy to make. I had to change a few things but only cuz I didn't have exactly everything. I didnt have fresh herbs so I used 2 tsp of dry thyme and 1 tsp of dried rosemarry as well as 8 tsp of minced garlic in olive oil. I added a bay leaf and used 2 cups of onions instead of 1 1/2. I didn't have any carrots so I used a parsnip I had on hand. Next time I make it I might use a dash er two of red wine, balsalmic vinegar and/or red wine vinegar.
Jennifer Brush 1064 Days Ago
This is really good, though I couldn't figure out how to say beef chuck pot roast in Russian, so settled for a random piece of meat with a bone it. The calorie count/fat count is a little lower than most beef recipes, so that's good. I faithfully followed the recipe and then couldn't resist using my wonderbag (http://www.amazon.com/Wonderbag-Portable-Cooker-Recipe-Cookbook/dp/B00ESI97YU/ref=sr_1_1?ie=UTF8&qid=1398610224&sr=8-1&keywords=wonderbag), for extra tender meat. Not a bad recipe though the result looks nothing like the picture.
Robyn Luck 1118 Days Ago
This turned out awesome...thanks this issue of BHG has a lot of stick notes on top of the pages....
Robyn Luck 1120 Days Ago
Having this for dinner tonight....I will review later...looks and sounds yummy though