No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Pot Roast with Bacon and Vegetables

A hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner. Although it may not be quick, it couldn't be easier.

  • Prep:
  • Total Time:
  • Servings: 8
Pot Roast with Bacon and Vegetables

Source: Everyday Food, October 2011


  • 1/2 pound slab bacon, diced small
  • 1 beef chuck roast (4 pounds), tied
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 cup dry red wine, such as Cabernet Sauvignon
  • 1 can (28 ounces) diced tomatoes
  • 1 pound small white potatoes, halved or quartered if large
  • 1 bunch small carrots (about 6), cut into 2-inch pieces
  • 3 celery stalks, cut into 2-inch pieces
  • 2 cups pearl onions, trimmed and peeled


  1. Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.

  2. Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.

  3. Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.

  4. Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.

  5. Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.

  6. Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.

Cook's Note

Soak pearl onions in warm water for 10 minutes to make them easier to peel.

Reviews (4)

  • justap2 9 Feb, 2014

    This, by far, is the best pot roast I've ever made. The recipe came with my Martha Stewart 8 QT Dutch Oven and it was truly amazing! My husband said it was the best pot roast he ever had - that put an absolutely smile on my face! Easy, delicious and wow - the flavor just pops! This is a keeper!!

  • cactustm2000 10 Feb, 2013

    It was great and so easy

  • marymaryhart 6 Nov, 2011

    Delicous! Worth the work. I wouldn't add or omit anything.

  • oslew238 3 Nov, 2011

    This was delicious!! although I omitted the pearl onions, everyone loved it and I will definetly make again.

Related Topics