Classic Roast Beef With Bacon Cheddar Recipes

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POT ROAST WITH BACON AND VEGETABLES



Pot Roast with Bacon and Vegetables image

Pot Roast with Bacon and Vegetables featuring 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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h45m

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 665 g, Fat 36 g, Fiber 5 g, Protein 52 g, SaturatedFat 15 g

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