Real Recipes From Real Home Cooks ®

garlic bacon pot roast

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

What could be better than bacon and pot roast together? Toss in some garlic--a lot--and onion and you're on your way to a fantastic meal! Recipe & photo:

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For garlic bacon pot roast

  • 3 to 3-1/2 lb
    beef chuck pot roast
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 2 Tbsp
    olive oil
  • 6 slice
    applewood smoked bacon, diced
  • 1 1/2 c
    coarsely chopped onion
  • 8 clove
    garlic, smashed
  • 1 can
    (14.5 oz.) reduced-sodium beef broth
  • 2 Tbsp
    snipped fresh thyme
  • 1 Tbsp
    snipped fresh rosemary
  • 3 md
    carrots, cut into 2-inch pieces
  • 10 sm
    red and/or yellow new potatoes, quartered

How To Make garlic bacon pot roast

  • 1
    Trim the fat from meat; season with 1/2 tsp. salt and 1/4 tsp. pepper. In a 6-qt. Dutch oven, brown the meat on all sides in the hot olive oil over medium-high heat. Transfer to a plate.
  • 2
    Add the bacon to the oil in pot. Cook until browned, stirring occasionally. Transfer half of the cooked bacon to a paper towel; cover and chill until serving.
  • 3
    Add the onion and garlic to the bacon in the pot. Cook and stir about 5 minutes until onion is tender and starting to brown. Return the roast to the pot and add broth, thyme, and rosemary. Bring to a boil and cover.
  • 4
    Place pot in a preheated 325-degree oven and bake for 1-3/4 hours. Add the carrots and potatoes and cover. Bake for another 45 minutes or until meat and vegetables are tender.
  • 5
    Transfer the meat and vegetables to a platter and cover to keep warm. Skim the fat from liquid in the pot; strain through a fine mesh sieve into a bowl. Return strained liquid to the pot and bring to a boil; reduce heat. Simmer, uncovered, 10 to 15 minutes or until slightly thickened. Serve sauce with meat and vegetables. Sprinkle with reserved bacon and additional fresh thyme.