Pot Roast Smothered in Bacon and Onions
Indulge in the ultimate comfort food with this **Pot Roast Smothered in Bacon and Onions**, a rich, hearty dish that transforms a classic chuck roast into a mouthwatering masterpiece. Slow-cooked to tender perfection in a medley of caramelized onions, crispy bacon, garlic, and a deeply flavorful broth enhanced with optional red wine, this dish is elevated by the earthy aroma of fresh thyme and rosemary. The beef is generously smothered in a savory onion-bacon gravy, making it the perfect centerpiece for a cozy family dinner. Serve it over creamy mashed potatoes, buttered noodles, or fluffy rice for a soul-warming meal that’s packed with flavor. With just 20 minutes of prep and a hands-off four-hour slow roast, this recipe promises both convenience and unforgettable taste. A must-try for lovers of classic comfort food!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 8 slices bacon
- 2 large yellow onions
- 4 cloves garlic
- 2 cups beef broth
- 0.5 cups red wine (optional)
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
Reduce the heat to medium and add the sliced bacon to the pot. Cook until crispy, then transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pot.
Add the remaining tablespoon of olive oil to the pot if needed, along with the onions. Cook, stirring occasionally, until caramelized, about 10-12 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the onion mixture and stir to coat, cooking for 1-2 minutes to remove the raw flour taste.
Deglaze the pot by slowly pouring in the red wine (if using) and scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Return the seared roast to the Dutch oven. Pour in the beef broth and add the thyme and rosemary sprigs. Scatter the cooked bacon over the top.
Cover the Dutch oven with its lid and place it in the preheated oven. Cook the pot roast for 3 1/2 to 4 hours, or until the meat is fork-tender and easily pulls apart.
Remove the pot roast from the oven and discard the thyme and rosemary sprigs. Shred the roast slightly and stir it into the onion-bacon mixture in the pot.
Serve the pot roast smothered with its bacon and onion gravy over mashed potatoes, rice, or buttered noodles.
Nutrition Facts
Calories |
4288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.2 g | 416% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 8419 mg | 366% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.8 g | ||
| Protein | 278.2 g | 556% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 293 mg | 23% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 4949 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
