Best 11 Beef Roast With Bacon Green Chili Gravy Recipes

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Welcome to the delectable world of beef roast with bacon green chili gravy, where tender beef, crispy bacon, and a zesty green chili gravy come together to create a mouthwatering experience. This hearty dish, often served during special gatherings, is a symphony of flavors that will tantalize your taste buds. Get ready to embark on a culinary journey as we unveil the secrets behind the perfect beef roast recipe, ensuring a meal that will leave you and your loved ones craving for more.

Let's cook with our recipes!

SLOW-COOKER BEEF ROAST WITH BACON-CHILI GRAVY



Slow-Cooker Beef Roast with Bacon-Chili Gravy image

Get this recipe started in your slow cooker and at day's end you'll have a tender beef roast with savory bacon-chili gravy ready and waiting. Lucky you!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 12h15m

Yield 8

Number Of Ingredients 8

4 slices bacon, cut into 1/2-inch pieces
3-pound beef boneless chuck roast
1/2 teaspoon garlic pepper
2 medium carrots, coarsely chopped
1 can (4.5 ounces) Old El Paso™ chopped green chiles
1/4 cup Progresso™ beef flavored broth (from 32-oz container)
1/4 cup chili sauce
1 tablespoon Gold Medal™ all-purpose flour

Steps:

  • Cook bacon in 12-inch nonstick skillet over medium heat, stirring occasionally, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Reserve bacon fat in skillet.
  • If beef roast comes in netting or is tied, do not remove. Sprinkle beef with garlic pepper. Cook beef in bacon fat in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
  • Spray 4- to 5-quart slow cooker with cooking spray. Place beef in cooker. Top with bacon and carrots. Mix green chiles, broth, chili sauce and flour in small bowl; pour over mixture in cooker.
  • Cover and cook on Low heat setting 10 to 12 hours.
  • Place beef on platter; remove netting or strings. Stir gravy in cooker; serve with beef.

Nutrition Facts : Calories 360, Carbohydrate 5 g, Cholesterol 110 mg, Fat 1, Fiber 1 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 1 g

SUNDAY ROAST BEEF AND GRAVY



Sunday Roast Beef and Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (3 to 4-pound) bone-in rib-eye roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large shallot, finely chopped
1/2 bottle drinking red wine, such as Malbec
5 cups beef stock

Steps:

  • Preheat oven to 400 degrees F.
  • Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
  • Gravy:
  • Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

ROAST BEEF WITH GRAVY



Roast Beef with Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

One 5-pound boneless chuck roast
Salt and black pepper
1 large red onion, sliced
1/4 cup cider vinegar
4 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

ROAST BEEF AND GRAVY



Roast Beef and Gravy image

This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 4

1 boneless beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup sherry or beef broth
1 envelope onion soup mix

Steps:

  • Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

BISON MEATLOAF WITH GREEN CHILE AND BACON



Bison Meatloaf with Green Chile and Bacon image

Created this one today. Wanted a spicy, yet still tender, meatloaf. Since I don't eat beef, bison was used instead. Very tender and flavorful.

Provided by Robin

Categories     Main Dishes     Meatloaf Recipes     Pork Meatloaf Recipes

Time 1h55m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground bison
1 cup milk
½ cup Italian seasoned bread crumbs
½ cup chopped green chile peppers
½ cup bacon bits
1 large egg, beaten
1 ½ teaspoons liquid smoke flavoring
1 teaspoon onion powder
½ teaspoon dry mustard
¼ teaspoon garlic powder
¼ teaspoon ground sage
¾ cup barbeque sauce, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground bison, milk, bread crumbs, green chile peppers, bacon bits, egg, liquid smoke, onion powder, dry mustard, garlic powder, and ground sage in a bowl. Mix by hand.
  • Transfer mixture to a 9x5-inch loaf pan. Spread barbeque sauce over the top.
  • Bake in the preheated oven until bison is no longer pink, about 1 hour 45 minutes.

Nutrition Facts : Calories 372 calories, Carbohydrate 21.8 g, Cholesterol 121.5 mg, Fat 15.3 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 5.7 g, Sodium 934.6 mg, Sugar 11.5 g

SHREDDED GREEN CHILE BEEF



Shredded Green Chile Beef image

This Tex-Mex pulled beef roast is tender, slightly spicy, juicy, and so delicious served over mashed potatoes or rice. The beef also makes the best soft tacos you've ever had. Save any leftover pulled beef in the liquid to prevent it from drying out. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 12 servings

Number Of Ingredients 12

2 large sweet onions, halved and thinly sliced
4 tablespoons packed brown sugar, divided
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 boneless beef chuck roast (about 3 pounds)
2 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
Mashed potatoes, optional

Steps:

  • Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

Nutrition Facts : Calories 278 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 658mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic exchanges

SMOKY BEEF AND BACON CHILI



Smoky Beef and Bacon Chili image

A smoky, spicy, hearty chili with bacon and ground beef. Serve with your choice of toppings--sour cream and Cheddar cheese work well.

Provided by Nick Wilson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h15m

Yield 6

Number Of Ingredients 18

1 tablespoon salted butter
4 slices bacon, finely chopped
1 medium onion, diced
1 large clove garlic, diced
1 pound lean ground beef
1 tablespoon dark red chili powder
1 ½ teaspoons dark red chili powder
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper, or more to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 fluid ounce) can or bottle beer
1 (8 ounce) can tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon chipotle hot sauce, or more to taste
1 (16 ounce) can black beans
1 (16 ounce) can red kidney beans

Steps:

  • Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
  • Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
  • Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 36 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 12.1 g, Protein 27.6 g, SaturatedFat 5.8 g, Sodium 1471.5 mg, Sugar 4.2 g

POT ROAST WITH BACON AND VEGETABLES



Pot Roast with Bacon and Vegetables image

Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner. Although it may not be quick, it couldn't be easier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h45m

Number Of Ingredients 13

1/2 pound slab bacon, diced small
1 beef chuck roast (4 pounds), tied
Coarse salt and ground pepper
2 tablespoons unsalted butter
1 large yellow onion, diced small
3 garlic cloves, minced
3 tablespoons chopped fresh rosemary leaves
1 cup dry red wine, such as Cabernet Sauvignon
1 can (28 ounces) diced tomatoes
1 pound small white potatoes, halved or quartered if large
1 bunch small carrots (about 6), cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 cups pearl onions, trimmed and peeled

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.

Nutrition Facts : Calories 665 g, Fat 36 g, Fiber 5 g, Protein 52 g, SaturatedFat 15 g

BEEF ROAST WITH GOLDEN MUSHROOM GRAVY



Beef Roast With Golden Mushroom Gravy image

Make and share this Beef Roast With Golden Mushroom Gravy recipe from Food.com.

Provided by JoAnn

Categories     Roast Beef

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (6 lb) beef eye round
2 (10 3/4 ounce) cans Campbell's Golden Mushroom soup
1 (1 1/4 ounce) package Lipton Onion Soup Mix
olive oil
3 -4 garlic cloves, mashed
salt
pepper

Steps:

  • Rub roast with oil.
  • Mash garlic with salt and pepper and rub over roast and insert garlic in roast by making slits.
  • Heat 2 tbsp olive oil in a Dutch oven, place roast in and brown on all sides.
  • After browning, place roast in the middle of a large piece of heavy duty aluminum foil.
  • Pour soup over roast, sprinkle the onion soup mix over this.
  • Seal the foil securely and place entire package into a 9x13-inch baking pan.
  • Bake at 350°F for three hours.
  • When you open the foil, the gravy is done and the meat is very tender.

SUNDAY BEST ROAST BEEF WITH PAN GRAVY



Sunday Best Roast Beef With Pan Gravy image

From Country Living. This tender roast beef fills the house with incredible aroma from the Country Living website. Most of the prep time is standing time.

Provided by cookee monster

Categories     Roast Beef

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

1 (4 -5 lb) boneless bottom round roast or 1 (4 -5 lb) rump roast
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon fresh coarse ground black pepper, plus
1/4 teaspoon fresh coarse ground black pepper (I only had fine pepper and used 3/4 tablespoon)
2 1/2 teaspoons coarse salt (I used 2 teaspoons Kosher salt)
3 tablespoons all-purpose flour
2 cups beef broth

Steps:

  • Prepare the Roast: Adjust the rack to the bottom of the oven and heat to 425 degrees F. Blot any excess moisture from the roast, rub the Worcestershire sauce over the entire roast, and allow to marinate for 30 minutes, turning it twice.
  • Combine the powdered garlic, onion powder, paprika, and 1 tablespoon coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it, and let the roast stand for 20 to 30 minutes. Rub the meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and roast for 15 minutes.
  • Reduce oven temperature to 325 degrees F and continue to roast until the meat's internal temperature reaches 130 degrees F -- about 2 hours. Let the roast stand for 20 minutes before slicing.
  • Prepare the Gravy: Skim any fat from the liquid that remains in the roasting pan. Whisk the flour and 1/2 cup water together to a paste; set aside.
  • Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat until the mixture begins to simmer. While continuously whisking, add the flour paste and bring to a boil.
  • Reduce heat to medium-low and let simmer for 4 to 5 minutes. If needed, add a little water to thin the gravy. Add remaining salt and pepper; serve warm. (I thought the gravy was a little to thin and I didn't add the extra salt or pepper.).

BEEF ROAST WITH BACON-GREEN CHILI GRAVY



Beef Roast with Bacon-Green Chili Gravy image

Found this recipe on Betty Crocker Website. We like spicy food so instead of garlic pepper, I use McCormick's Spicy MONTREAL STEAK Seasoning. I use 2 tablespoons McCormick's Spicy MONTREAL STEAK Seasoning on the beef roast then browning. The gravy is thin so if you like a thicker gravy add cornstarch/water or flour/water to it.

Provided by Julie Smith @ImJstJuli

Categories     Beef

Number Of Ingredients 8

4 slice(s) bacon, cooked
3 pound(s) beef chuck roast
1/2 teaspoon(s) garlic pepper
2 medium carrots, chopped
1 can(s) green chiles, mild chopped (4.5-oz)
1/4 cup(s) beef broth, reduced sodium
1/4 cup(s) chili sauce
1 tablespoon(s) all purpose flour

Steps:

  • Cook bacon in 12-inch nonstick skillet over medium heat. Cook until brown and crisp: remove to paper towel.
  • Sprinkle roast with garlic pepper. Cook beef in bacon fat over medium heat for 5 to 6 minutes turning until brown on both sides.
  • Spray a 4 to 5 quart slow-cooker. Place beef in cooker. Top with bacon and carrots. Mix green chilies, broth, chili sauce, and flour in small bowl; pour over beef.
  • Cover and cook on low heat setting for 10 to 12 hours.
  • Place beef on platter. Stir gravy in cooker and serve with beef.

Tips:

  • Look for a chuck roast with good marbling, which will help to keep it moist and flavorful during cooking.
  • Browning the roast before braising it will help to develop a rich flavor.
  • Don't be afraid to experiment with different types of beer or broth for the braising liquid. Whatever you use, make sure it's something you enjoy drinking on its own.
  • The green chili gravy is the perfect finishing touch for this dish. Be sure to use fresh green chilis for the best flavor.
  • Serve the beef roast with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

This beef roast with bacon, green chili gravy is a hearty and flavorful dish that's perfect for a special occasion or a weeknight meal. The roast is braised in a flavorful liquid until it's fall-apart tender, and the green chili gravy adds a delicious kick. Serve it with your favorite sides for a complete meal that everyone will love.

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