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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: 30 mins
    total time: 4 hours 45 mins
  • servings: 8

Ingredients

  • 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

Cook's Note

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

Directions

  1. Step 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. Step 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. Step 3

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

  4. Step 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. Step 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. Step 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.

Source
Everyday Food, October 2011

Reviews (4)

  • 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!!

  • 10 Feb, 2013

    It was great and so easy

  • 6 Nov, 2011

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

  • 3 Nov, 2011

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