Garlic-Bacon Pot Roast

Ingredients

• 3 - 3 1/2 pounds beef chuck pot roast
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons olive oil
• 6 slices applewood smoked bacon, diced
• 1 1/2 cups coarsely chopped onion
• 8 cloves garlic, smashed
• 1 14 1/2 ounce can reduced-sodium beef broth
• 2 tablespoons snipped fresh thyme
• 1 tablespoon snipped fresh rosemary
• 3 medium carrots, cut into 2-inch pieces
• 10 small red and/or yellow new potatoes, quartered
• Fresh thyme sprigs

Directions

1. Preheat oven to 325 degrees F. Trim fat from meat; season with salt and pepper. In a 6-quart Dutch oven brown roast on all sides in hot oil over medium-high heat. Transfer to a plate.
2. Add bacon to oil in Dutch oven. Cook until browned, stirring occasionally. Transfer half of the cooked bacon to a paper towel-lined plate; cover and chill until serving. Add onion and garlic to Dutch oven. Cook and stir about 5 minutes or until onion is tender and starting to brown. Return roast to Dutch oven. Add broth, the 2 tablespoons thyme, and the rosemary. Bring to boiling. Cover; transfer to oven. Bake for 1 3/4 hours. Add carrots and potatoes. Bake, covered, for 45 minutes more or until meat and vegetables are tender.
3. Transfer meat and vegetables to a platter; cover to keep warm. Skim fat from liquid; strain liquid through a fine-mesh sieve into a bowl. Return strained liquid to Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened. Serve sauce with meat and vegetables. Sprinkle with reserved bacon and thyme sprigs.