Garlic-Bacon Pot Roast Recipe

Recipe By Slurrp

This Garlic-Bacon Pot Roast is a hearty and flavorful dish that is perfect for a comforting family dinner. The roast is seasoned with garlic, bacon, and a blend of herbs and spices, then slow-cooked to perfection. The result is a tender and juicy roast with a rich and savory flavor. Serve it with roasted vegetables and mashed potatoes for a complete and satisfying meal.

5
25 Rating -
Rate
Non Vegdiet
30minstotal
20minsPrep
2hr 30minsCook
30m.total
20m.Prep
2hr 30m.Cook
Garlic-Bacon Pot Roast
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ingredients serve

Ingredients for Garlic-Bacon Pot Roast Recipe

  • 0.13 Beef Chuck Roast
  • 3/4 Slices Bacon, Chopped
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 0.13 teaspoon Garlic Powder
  • 0.13 teaspoon Dried Thyme
  • 0.13 teaspoon Dried Rosemary
  • 0.13 Onion, Sliced
  • 1/2 Carrots, Peeled And Cut Into Chunks
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 cup Beef Broth
  • 0.06 cup Red Wine

Directions: Garlic-bacon Pot Roast Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (165°C).
  • STEP 2.In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
  • STEP 3.Season the pot roast with salt, pepper, garlic powder, and dried herbs. Sear the roast in the bacon grease until browned on all sides.
  • STEP 4.Add the onions, carrots, and garlic to the pot. Cook for a few minutes until the vegetables are slightly softened.
  • STEP 5.Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
  • STEP 6.Add the cooked bacon back to the pot. Cover the pot with a lid and transfer it to the preheated oven.
  • STEP 7.Cook the pot roast for about 3 hours, or until the meat is tender and easily pulls apart with a fork.
  • STEP 8.Remove the pot roast from the oven and let it rest for a few minutes before slicing.
  • STEP 9.Serve the pot roast with the vegetables and pan juices. Enjoy!

Cooking Tips

  • For extra flavor, marinate the pot roast in the seasoning mixture overnight.
  • If you don't have a Dutch oven, you can use a large oven-safe pot with a tight-fitting lid.
  • To make the pot roast even more tender, you can cook it at a lower temperature for a longer time.

Storage and Serving

  • Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the pot roast and vegetables in a covered baking dish and heat in a preheated oven at 325°F (165°C) until warmed through.
  • Serve the pot roast with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition
value
757
calories per serving
37 g Fat55 g Protein43 g Carbs10 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    55g
  • Carbs
    43g
  • Fiber
    10g

MacroNutrients

  • Carbs
    43g
  • Protein
    55g
  • Fiber
    10g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    172mg
  • Iron
    11mg
  • Vitamin A
    509mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    81mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    60mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    150mg
  • Manganese
    2mg
  • Phosphorus
    578mg
  • Selenium
    35mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp