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 at 325°F
Cook: 30 mins

Ingredients

• 3 pounds beef chuck pot roast
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons olive oil
• 6 slices applewood smoked bacon, diced
• 1 1/2 cups coarsely chopped onion
• 8 cloves garlic, smashed
• 1 (14 1/2-ounce) can reduced-sodium beef broth
• 2 tablespoons snipped fresh thyme
• 1 tablespoon snipped fresh rosemary
• 3 medium carrots, cut into 2-inch pieces
• 10 small red and/or yellow new potatoes, quartered
• Fresh thyme sprigs

Directions
Preheat the oven to 325°F. Trim fat from the meat; season with salt and pepper. In a 6-quart Dutch oven, brown the roast on all sides in hot oil over medium-high heat. Transfer to a plate.

Add bacon to the oil in the 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 the Dutch oven. Cook and stir for about 5 minutes or until the onion is tender and starting to brown. Return the roast to the Dutch oven. Add the broth, 2 tablespoons of thyme, and the rosemary. Bring to a boil. Cover and transfer to the oven. Bake for 1 3/4 hours. Add carrots and potatoes. Bake, covered, for 45 minutes more or until the meat and vegetables are tender.

Transfer the meat and vegetables to a platter; cover to keep warm. Skim fat from the liquid; strain the liquid through a fine-mesh sieve into a bowl. Return the strained liquid to the Dutch oven. Bring to a boil; reduce the heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Serve the sauce with the meat and vegetables. Sprinkle with the reserved bacon and thyme sprigs.