Pot Roast Smothered In Bacon And Onions Recipes

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POT ROAST SMOTHERED IN BACON AND ONIONS



Pot Roast Smothered in Bacon and Onions image

Make and share this Pot Roast Smothered in Bacon and Onions recipe from Food.com.

Provided by mariposa13

Categories     Roast Beef

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons unsalted butter
1/2 lb thick-cut bacon, cut into 1/2-inch pieces
2 1/2 lbs chuck roast, tied at 1-inch intervals
kosher salt
fresh ground black pepper
3 lbs onions, very thinly sliced
12 large garlic cloves, chopped
1 1/4 cups water
20 whole allspice berries
10 black peppercorns
1/4 teaspoon crushed red pepper flakes
1 bay leaf
3 cups dry white wine
2 tablespoons flat leaf parsley, minced

Steps:

  • In large, enameled cast-iron casserole, melt 2 tbsp butter.
  • Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
  • Transfer bacon with slotted spoon to paper-towel lined plate.
  • With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
  • Season meat with salt and pepper.
  • Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
  • Transfer to large plate.
  • Lower heat to moderate for second batch if the butter starts to brown to quickly.
  • Remove the strings and keep the steaks intact if possible.
  • Preheat oven to 350*F.
  • Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
  • Cook over moderate high heat, stirring about 8 minute.
  • Transfer half the onions to a plate.
  • Stir the remaining 1 tbsp butter into the onions in the casserole.
  • Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
  • Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
  • Spread the remaining onions and bacon on top.
  • Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
  • Transfer casserole to oven and cook for 30 minute.
  • Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
  • Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
  • Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.

Nutrition Facts : Calories 910.4, Fat 60, SaturatedFat 24.4, Cholesterol 171.4, Sodium 443.1, Carbohydrate 28.8, Fiber 3.4, Sugar 10.9, Protein 41.9

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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2013-12-07 Step 2. Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs. Season the meat with salt and pepper. Working in 2 batches, …
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  • In a large, enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the bacon and cook over moderately low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
  • Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs. Season the meat with salt and pepper. Working in 2 batches, cook the meat in the casserole over moderately high heat, turning once, until browned, about 6 minutes. Transfer to a large plate. Lower the heat to moderate for the second batch if the butter begins to brown too quickly. Remove the strings, keeping the steaks intact, if possible.
  • Preheat the oven to 350°. Add the onions, garlic, 1/4 cup of the water and 1 teaspoon of salt to the casserole. Cook over moderately high heat, stirring and scraping up any browned bits stuck to the bottom of the casserole, about 8 minutes. Transfer half of the onions to a plate. Stir the remaining 1 tablespoon of butter into the onions in the casserole. Nestle the steaks into the onions, overlapping them slightly if necessary. Add the allspice berries, peppercorns, crushed red pepper and bay leaf and lay half of the reserved bacon over the steaks. Spread the remaining onions and bacon on top. Add the wine and the remaining 1 cup of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes.
  • Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250° and continue braising for 1 1/2 to 2 hours, or until the steaks are very tender. Turn the oven off, uncover the casserole and let the meat stand in the oven for 30 minutes. Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley.


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