Ingredients with Measurements:
- 3-4 pound beef chuck roast
- 8-10 slices of bacon
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper, to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Kitchen twine
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season the beef chuck roast with salt and pepper.
3. Wrap the bacon slices around the roast, securing them with kitchen twine.
4. Heat the Dutch oven or large oven-safe pot over medium-high heat.
5. Add the bacon-wrapped roast to the pot and sear on all sides until browned, about 8-10 minutes.
6. Remove the roast from the pot and set aside.
7. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
8. Add the beef broth, red wine, tomato paste, dried thyme, and dried rosemary to the pot. Stir to combine.
9. Return the bacon-wrapped roast to the pot and spoon some of the sauce over the top.
10. Cover the pot with the lid and transfer to the preheated oven.
11. Roast for 2-3 hours, or until the meat is tender and easily pulls apart with a fork.
12. Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 6g
Protein: 40g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add chopped carrots and potatoes to the pot for a one-pot meal.
- Use different herbs and spices, such as thyme, rosemary, oregano, or paprika, to change up the flavor.
- Substitute the bacon with prosciutto or pancetta.
Tips and tricks:
- Make sure to sear the roast before roasting to lock in the juices and create a crispy outer layer.
- Let the roast rest before slicing to allow the juices to redistribute throughout the meat.
- Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced roast on a platter with the sauce spooned over the top.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted carrots and potatoes
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the roast is tough, it may not have cooked long enough. Return it to the oven and continue roasting until tender.
- If the sauce is too thin, simmer it on the stove over medium heat until it thickens.
Food safety advice:
- Make sure to cook the roast to a minimum internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pot roast is a classic American comfort food that has been enjoyed for generations. It originated as a way to cook tough cuts of meat, such as chuck roast, low and slow until they become tender and flavorful.
Flavor profiles:
This bacon-wrapped pot roast is savory, rich, and hearty. The beef is infused with the flavors of the red wine, tomato paste, and herbs, while the bacon adds a smoky, salty flavor.
Serving suggestions:
Serve the pot roast with a side of roasted vegetables or mashed potatoes for a comforting and satisfying meal.
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