Bacon Garlic Pot Roast
There’s something truly magical about a perfectly cooked pot roast. The way the aroma fills your kitchen, the tender, melt-in-your-mouth beef, and the rich, savory gravy…it’s the epitome of comfort food. But what if you could elevate this classic dish to an even higher level of deliciousness? Enter: Bacon Garlic Pot Roast. This recipe takes everything you love about pot roast and kicks it up a notch with the addition of crispy bacon and fragrant garlic.
The bacon adds a smoky depth of flavor that complements the beef beautifully, while the garlic infuses the gravy with a subtle sweetness and irresistible aroma. Slow-cooked to perfection, this pot roast becomes incredibly tender, practically falling apart at the touch of a fork. Served with your favorite sides, like mashed potatoes or roasted vegetables, this Bacon Garlic Pot Roast is guaranteed to impress your family and friends. It’s the perfect meal for a cozy Sunday dinner or any special occasion. Get ready to experience pot roast like never before!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 1/2 hours
- Category: Main Dish
Ingredients
- 3 1/2 – 4 lb beef chuck roast trimmed of fat
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 3 Tbs olive oil
- 6–8 slices of smoked bacon, diced
- 8 oz pearl onions, peeled
- 1 head of garlic, cloves coarsely chopped and divided
- 15 oz of beef broth (canned or homemade)
- 2 Tbs chopped fresh thyme
- 1 Tbs chopped fresh oregano
- 7 medium carrots, cut into 2 inch pieces and sliced
- 4–5 Tbs all purpose flour
- 1 cup water
Instructions
- Preheat the oven to 325 degrees F. Season all sides of the roast then in a 6-8 qt oven proof pot or large skillet over medium high heat add the meat and sear on all sides before removing and setting the meat aside.
- Add bacon into the pot and cook, stirring occasionally until the bacon has browned. Remove the bacon onto paper towels then drain the bacon grease, reserving about 2 Tbs of grease in the pot. Add half of the pearl onions and half of the garlic cloves to the pot and cook stirring until the onions are browned for about 4-6 minutes.
- Return the roast to the pot then add the broth, thyme and oregano to the pot and top with the remaining garlic. Cover the pot and transfer it to your oven to roast for approximately 2 hours.
- Remove the pot from the oven then add the remaining pearl onions and carrots to the pot and roast for another hour before removing from the oven. Transfer the meat and vegetables to a serving platter and cover to keep warm.
- For the gravy, strain the liquid in the pot through a fine mesh strainer then return the strained liquid to a pot bringing it to a boil. Meanwhile combine 1 cup of water with flour and stir until well combined then slowly add this mixture to the liquid while constantly stirring. Bring the liquid up to a boil again and stir until the liquid has thickened into a gravy. Season with salt and pepper.
- Serve gravy over mashed potatoes with the meat from the roast and vegetables. Sprinkle servings with reserved bacon.
Keywords: Main Dish, Dinner, Roast, Pot Roast
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