Back to Pot Roast with Bacon and Vegetables All Reviews for Pot Roast with Bacon and Vegetables - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 4 hrs 45 mins Servings: 8 pot roast vegetables
Ingredients Ingredient Checklist 1/2 pound slab bacon, diced small 1 beef chuck roast (4 pounds), tied Coarse salt and ground pepper 2 tablespoons unsalted butter 1 large yellow onion, diced small 3 garlic cloves, minced 3 tablespoons chopped fresh rosemary leaves 1 cup dry red wine, such as Cabernet Sauvignon 1 can (28 ounces) diced tomatoes 1 pound small white potatoes, halved or quartered if large 1 bunch small carrots (about 6), cut into 2-inch pieces 3 celery stalks, cut into 2-inch pieces 2 cups pearl onions, trimmed and peeled
Cook’s Notes Soak pearl onions in warm water for 10 minutes to make them easier to peel.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 4 hrs 45 mins Servings: 8 pot roast vegetables
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 4 hrs 45 mins Servings: 8
Recipe Summary
prep: 30 mins total: 4 hrs 45 mins
Servings: 8
prep: 30 mins
total: 4 hrs 45 mins
prep:
30 mins
total:
4 hrs 45 mins
Servings: 8
8
pot roast vegetables
pot roast vegetables
Ingredients
Ingredients
- 1/2 pound slab bacon, diced small 1 beef chuck roast (4 pounds), tied Coarse salt and ground pepper 2 tablespoons unsalted butter 1 large yellow onion, diced small 3 garlic cloves, minced 3 tablespoons chopped fresh rosemary leaves 1 cup dry red wine, such as Cabernet Sauvignon 1 can (28 ounces) diced tomatoes 1 pound small white potatoes, halved or quartered if large 1 bunch small carrots (about 6), cut into 2-inch pieces 3 celery stalks, cut into 2-inch pieces 2 cups pearl onions, trimmed and peeled
Directions
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 the grain; arrange on a platter with vegetables and drizzle with braising liquid.
Cook’s Notes Soak pearl onions in warm water for 10 minutes to make them easier to peel.
Cook’s Notes
Soak pearl onions in warm water for 10 minutes to make them easier to peel.
Reviews (4)
Add Rating & Review 37 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0
Reviews (4)
Add Rating & Review 37 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0
Add Rating & Review
37 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0
37 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0
37 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0
5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5 stars 02/09/2014 This, by far, is the best pot roast I've ever made. The recipe came with my Martha Stewart 8 QT Dutch Oven and it was truly amazing! My husband said it was the best pot roast he ever had - that put an absolutely smile on my face! Easy, delicious and wow - the flavor just pops! This is a keeper!! Martha Stewart Member Rating: Unrated 02/10/2013 It was great and so easy Martha Stewart Member Rating: Unrated 11/06/2011 Delicous! Worth the work. I wouldn't add or omit anything. Martha Stewart Member Rating: 5 stars 11/03/2011 This was delicious!! although I omitted the pearl onions, everyone loved it and I will definetly make again.Martha Stewart Member
Rating: 5 stars 02/09/2014
This, by far, is the best pot roast I’ve ever made. The recipe came with my Martha Stewart 8 QT Dutch Oven and it was truly amazing! My husband said it was the best pot roast he ever had - that put an absolutely smile on my face! Easy, delicious and wow - the flavor just pops! This is a keeper!!
Rating: 5 stars
Rating: Unrated 02/10/2013
It was great and so easy
Rating: Unrated
Rating: Unrated 11/06/2011
Delicous! Worth the work. I wouldn’t add or omit anything.
Rating: 5 stars 11/03/2011
This was delicious!! although I omitted the pearl onions, everyone loved it and I will definetly make again.
All Reviews for Pot Roast with Bacon and Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pot Roast with Bacon and Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
