Ready in 10 hours
A pot roast done in the crockpot with a tangy sauce.
Cut bacon slices into 1/2 inch pieces and cook in a nonstick skillet over medium heat until crisp. Remove from skillet and drain on paper towel.
In remaining bacon fat, brown roast on all sides. (If roast is tied with netting or string, leave it on)
Spray 4-5 quart crockpot liner with nonstick cooking spray. Place roast in liner, and add carrots and bacon.
Mix remaining ingredients in a small bowl and pour over roast.
Cover and cook on low for 8-10 hours.
Place beef on platter and remove string or netting, if used.
Stir gravy and serve with roast.