Best 5 Pot Roast Smothered In Bacon And Onions Recipes

POT ROAST WITH BACON AND VEGETABLES

Steps:

• 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.

POT ROAST SMOTHERED IN BACON AND ONIONS

Steps:

• In large, enameled cast-iron casserole, melt 2 tbsp butter.
• Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
• Transfer bacon with slotted spoon to paper-towel lined plate.
• With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
• Season meat with salt and pepper.
• Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
• Transfer to large plate.
• Lower heat to moderate for second batch if the butter starts to brown to quickly.
• Remove the strings and keep the steaks intact if possible.
• Preheat oven to 350*F.
• Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
• Cook over moderate high heat, stirring about 8 minute.
• Transfer half the onions to a plate.
• Stir the remaining 1 tbsp butter into the onions in the casserole.
• Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
• Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
• Spread the remaining onions and bacon on top.
• Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
• Transfer casserole to oven and cook for 30 minute.
• Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
• Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
• Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.

BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
• Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
• Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
• Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.

BEEF POT ROAST

Steps:

• Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
• Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
• In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

SPICY POT ROAST WITH BACON

Steps:

• Heat oven to 325°F.
• Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Reserve for later use. Discard all but 1 Tbsp. drippings from pan.
• Add roast to reserved drippings in pan; cook on medium-high heat 5 min. on each side or until evenly browned. Pour tomato sauce over roast. Add onions and garlic; cover.
• Bake 1-1/2 hours. Add yucca and carrots; sprinkle with pepper. Bake, covered, 45 min. to 1 hour or until roast is tender.
• Transfer roast and vegetables to platter, reserving drippings in pan. Cut roast across the grain into thin slices. Spoon pan drippings over roast and vegetables; sprinkle with cilantro and reserved bacon.