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.