Ingredients
- ½ pound of thick cut bacon, coarsely chopped
- 1 4-5 pound beef chuck roast
- Coarse salt and ground pepper
- 1 yellow onion, minced
- 3 sprigs of fresh rosemary or thyme
- ½ cup dry red wine
- 2 cups of beef broth
- 1 pound small potatoes, halved
- ½ pound of carrots, peeled and cut into 2-inch pieces
- 4 celery stalks, cut into large pieces
- coarse salt and finely chopped parsley for garnish (optional)
Recipe Description
This recipe is quite simple – the beef gets browned (in bacon fat!) and then baked to perfection for hours in a low temperature oven. I prefer to use a chuck roast for this recipe, but any well marbled beef roast will do the trick. I went with baby carrots, turnips, celery and potatoes for my vegetables, but other root vegetables would also work. The beauty of a recipe like this Yankee pot roast is that you can even make it a day in advance; the meat will only get better as it sits in the braising liquid.
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