You Must Try This Beefy Bacon Pot Roast that’s bursting with savory flavor and fall-apart tender.

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This Beefy Bacon Pot Roast is the ultimate winter warmer, perfect for cozy nights in or feeding a crowd.

Here’s what makes this recipe so special:

• Bacon: It’s not just a topping, it’s a flavor bomb! Rendering the bacon first infuses the entire dish with smoky, salty goodness.
• Slow braising: Low and slow cooking allows the tough roast to transform into melt-in-your-mouth tender perfection.
• Simple ingredients: No fancy stuff needed, just pantry staples and fresh vegetables come together to create a masterpiece.
• Versatility: Serve it up with mashed potatoes, crusty bread, or even over rice for a satisfying and complete meal.

So, grab your Dutch oven, fire up the stove, and get ready to experience comfort food bliss!

Preheat your oven to 325F. Start by browning the bacon pieces in a Dutch oven over medium heat. Then remove, drain on paper towels and set aside.  Season the roast with salt and pepper. Sear the roast on all sides until browned. Be sure and sear all sides, tops and bottoms. Remove from the pot and set aside.

Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Next stir in the garlic, thyme, and rosemary. Cook for 1 minute more.

Add the red wine. Bring to a simmer scraping the bits from the bottom of the pot. Next add 1 cup of water and the bouillon. Broth could be substituted for the water and bouillon. Bring this to a simmer. Return the roast to the pot, nestling it in the vegetables and liquid.   Top it with the bacon bits.  

Cover the pot and place it in the preheated oven.  Braise for 2-3 hours, or until the roast is fork-tender.  Remove the roast from the pot and let it rest for 10 minutes before slicing.

Skim off any excess fat from the cooking liquid. I do this by putting the liquids into the refrigerator and letting them harden.

Serve the sliced roast with the vegetables and pan juices.

Tips:

• For an extra-flavorful roast, marinate it in red wine, Worcestershire sauce, and garlic for at least 30 minutes before cooking.
• You can also add other vegetables to the pot, such as potatoes, turnips, or parsnips.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe

Beefy Bacon Pot Roast – Give It A Try

3 to 5 pound beef chuck roast

6 slices bacon, chopped

1 tablespoon olive oil

3 medium onions, chopped

4 carrots, chopped

4 celery stalks, chopped

10 cloves garlic, minced

3 tablespoon fresh thyme

1 teaspoon rosemary

1/4 teaspoon black pepper

1 cup water

2 cups red wine (optional)

3 tablespoons Better Than Bouillon or your favorite 

Salt to taste

Instructions:

Preheat oven to 325°F (165°C).

Brown the bacon pieces in a Dutch oven over medium heat. Then remove, drain on paper towels and set aside.  Season the roast with salt and pepper. Sear the roast on all sides until browned. Remove from the pot and set aside.

Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in the garlic, thyme, rosemary, and black pepper. Cook for 1 minute more. Add the beef broth and red wine. Bring to a simmer scraping the bits from the bottom of the pot.

Return the roast to the pot, nestling it in the vegetables and liquid.   Top it with the bacon bits.  Cover the pot and place it in the preheated oven.  Braise for 2-3 hours, or until the roast is fork-tender.  Remove the roast from the pot and let it rest for 10 minutes before slicing.