Monday, October 27, 2014

Garlic-Bacon Pot Roast

Garlic-Bacon Pot Roast

Garlic-Bacon Pot Roast

  • Makes: 8 servings
  • Serving Size: ounces meat, 2/3 cup vegetables
  • Prep: 20 mins
  • Bake: 2 hrs 30 mins to 2 hrs 45 mins 325°F
  • Cook: 30 mins



  1. 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.
  2. 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.
  3. 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.

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