Pot Roast Smothered in Bacon and Onions

Name: Pot Roast Smothered in Bacon and Onions
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 kilograms beef chuck roast, tied at 1-inch intervals; 10 black peppercorns; 0 teaspoons crushed red pepper; 710 milliliters dry white wine; 2 Tbsps minced flat-leaf parsley; 12 larges garlic cloves, chopped; 6 servings Kosher salt and freshly ground pepper; 1 kilograms onions, very thinly sliced; 227 grams thick-cut bacon, cut into 1/2-inch pieces; 3 Tbsps unsalted butter; 296 milliliters water; 20 whole allspice berries

Pot Roast Smothered in Bacon and Onions is a gluten free and primal main course. One portion of this dish contains around 44g of protein, 43g of fat, and a total of 748 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of garlic cloves, kosher salt and pepper, peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

In a large, enameled cast-iron casserole, melt 2 tablespoons of the butter.

Ingredients you will need

Butter

Add the bacon and cook over moderately low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs. Season the meat with salt and pepper. Working in 2 batches, cook the meat in the casserole over moderately high heat, turning once, until browned, about 6 minutes.

Ingredients you will need

Salt And Pepper

Meat

Equipment you will use

Knife

Transfer to a large plate. Lower the heat to moderate for the second batch if the butter begins to brown too quickly.

Ingredients you will need

Butter

Remove the strings, keeping the steaks intact, if possible.

Ingredients you will need

Steak

Preheat the oven to 35

Equipment you will use

Oven

Add the onions, garlic, 1/4 cup of the water and 1 teaspoon of salt to the casserole. Cook over moderately high heat, stirring and scraping up any browned bits stuck to the bottom of the casserole, about 8 minutes.

Ingredients you will need

Garlic

Onion

Water

Salt

Transfer half of the onions to a plate. Stir the remaining 1 tablespoon of butter into the onions in the casserole. Nestle the steaks into the onions, overlapping them slightly if necessary.

Ingredients you will need

Butter

Onion

Steak

Add the allspice berries, peppercorns, crushed red pepper and bay leaf and lay half of the reserved bacon over the steaks.

Ingredients you will need

Red Pepper Flakes

Allspice Berries

Peppercorns

Bay Leaves

Steak

Bacon

Spread the remaining onions and bacon on top.

Ingredients you will need

Onion

Spread

Bacon

Add the wine and the remaining 1 cup of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes.

Ingredients you will need

Water

Wine

Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250 and continue braising for 1 1/2 to 2 hours, or until the steaks are very tender. Turn the oven off, uncover the casserole and let the meat stand in the oven for 30 minutes.

Ingredients you will need

Steak

Meat

Equipment you will use

Oven

Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley.

Ingredients you will need

Parsley