Pot Roast with Bacon-Chili Gravy

1 review, 5 star(s). 100% would make again

Ready in 10 hours

A pot roast done in the crockpot with a tangy sauce.


4 slices bacon
1 3-lb boneless beef chuck roast
2 carrots; peeled and chopped
1 clove Garlic; minced
1/2 teaspoon black pepper; ground
1 4.5-oz green chiles; chopped
1/4 cup beef broth
1/4 cup chili sauce; bottled
1 tablespoon all-purpose flour

Original recipe makes 8



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.

Verified by stevemur
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Calories Per Serving: 508 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Serve with mashed potatoes and steamed green beans [I posted this recipe.]
mikekey 7y ago

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