From Everyday Food October 2011

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Name: Pot Roast with Bacon and Vegetables
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1/2 lb slab bacon diced small; 4 lb beef chuck roast tied; coarse salt and ground pepper; 2 tablespoons unsalted butter; 1 large yellow onion diced small; 3 cloves garlic minced; 3 tablespoons fresh rosemary chopped; 1 cup dry red wine; 1 28 ounce can diced tomatoes; 1 lb small white potatoes halved or quartered if large; 1 bunch small carrots about 6, cut into 2 inch pieces; 3 stalks celery cut into 2 inch pieces; 2 cups pearl onions trimmed and peeled

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INGREDIENTS

1/2 lb slab bacon ; diced small
4 lb beef chuck roast ; tied
coarse salt and ground pepper
2 tablespoons unsalted butter
1 large yellow onion ; diced small
3 cloves garlic ; minced
3 tablespoons fresh rosemary ; chopped
1 cup dry red wine
1 28 ounce can diced tomatoes
1 lb small white potatoes ; halved or quartered if large
1 bunch small carrots ; about 6, cut into 2 inch pieces
3 stalks celery ; cut into 2 inch pieces
2 cups pearl onions ; trimmed and peeled

INSTRUCTIONS

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 grain; arrange on a platter with vegetables and drizzle with braising liquid.

NOTES

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Pot Roast with Bacon and Vegetables

1/2 lb slab bacon diced small
4 lb beef chuck roast tied
 coarse salt and ground pepper
2 tablespoons unsalted butter
1 large yellow onion diced small
3 cloves garlic minced
3 tablespoons fresh rosemary chopped
1 cup dry red wine
1 28 ounce can diced tomatoes
1 lb small white potatoes halved or quartered if large
1 bunch small carrots about 6, cut into 2 inch pieces
3 stalks celery cut into 2 inch pieces
2 cups pearl onions trimmed and peeled

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.

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Nutrition

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Serving Size: 1 Serving (421g)
Recipe Makes: 8 Servings

Calories: 807
Calories from Fat: 510 (63%)

Amt Per Serving		% DV

	Total Fat 56.6g	75 %
	Saturated Fat 22.6g	113 %
	Monounsaturated Fat 23.9g
	Polyunsanturated Fat 3.1g
Cholesterol 176.6mg		54 %
Sodium 416mg		14 %
Potassium 1131.1mg		30 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 14.9g
Protein 49g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 807

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