Best 6 Pot Roast Smothered In Bacon And Onions Recipes

BACON AND ONION ROASTED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220ºC).
• Cook bacon in a cast iron skillet until crisp.
• Remove any excess grease, if preferred.
• Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
• Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
• Enjoy!

POT ROAST WITH BACON AND VEGETABLES

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.

MY FAVORITE POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
• Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
• Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

POT ROAST SMOTHERED IN BACON AND ONIONS

Steps:

• In large, enameled cast-iron casserole, melt 2 tbsp butter.
• Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
• Transfer bacon with slotted spoon to paper-towel lined plate.
• With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
• Season meat with salt and pepper.
• Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
• Transfer to large plate.
• Lower heat to moderate for second batch if the butter starts to brown to quickly.
• Remove the strings and keep the steaks intact if possible.
• Preheat oven to 350*F.
• Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
• Cook over moderate high heat, stirring about 8 minute.
• Transfer half the onions to a plate.
• Stir the remaining 1 tbsp butter into the onions in the casserole.
• Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
• Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
• Spread the remaining onions and bacon on top.
• Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
• Transfer casserole to oven and cook for 30 minute.
• Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
• Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
• Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

SMOTHERED BEEF AND ONIONS

Steps:

• In a large skillet, brown the steaks on both sides in butter; remove steaks and set aside.
• Add onion; stir/saute until tender.
• Sprinkle flour over onion; stir to combine.
• Gradually add consomme and wine; cook until thickened, stirring constantly.
• Stir in vinegar, salt, and pepper.
• Put steaks in onion mixture; cover and simmer 20 minutes or until steaks are tender.
• Serve over rice; sprinkle with parsley.