| Fast Prep

garlic-bacon pot roast

prep: 30 minutes | roast: 2 hours 30 minutes at 325°F | MAKES: 8 servings (4 oz. meat + ⅔ cup vegetables each)

• 1 3- to 3½-lb. beef chuck pot roast, trimmed of fat
• ½ tsp. kosher salt
• ¼ tsp. freshly cracked black pepper
• 2 Tbsp. olive oil
• 6 slices applewood-smoked bacon, diced
• 1½ cups coarsely chopped onion
• 8 cloves garlic, smashed
• 1 14.5-oz. can reduced-sodium beef broth
• 2 Tbsp. snipped fresh thyme
• 1 Tbsp. snipped fresh rosemary
• 10 small red and/or yellow new potatoes, quartered
• 3 medium carrots, cut into 2-inch pieces

1. Preheat oven to 325°F. Sprinkle meat with salt and pepper. In an oven-safe 6-qt. pot heat oil over medium-high heat. Add meat and cook until browned on all sides. Remove meat from pot and set aside.

2. Add bacon to drippings in pot. Cook until browned, stirring occasionally. Drain bacon on paper towels; cover and chill half of the bacon until serving. Add onion and garlic to drippings in pot. Cook and stir about 5 minutes or until onion is tender and starting to brown. Return roast and remaining bacon to pot. Add broth, thyme, and rosemary. Bring to boiling.

3. Roast, covered, 1¾ hours. Add potatoes and carrots. Roast, covered, about 45 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a platter; cover to keep warm.

4. For sauce, skim fat from cooking liquid; strain liquid through a fine-mesh sieve into a bowl. Return strained liquid to pot. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until slightly thickened. Serve sauce with meat and vegetables. Sprinkle with reserved bacon and, if desired, fresh thyme sprigs.

PER SERVING: 441 cal., 22 g fat (7 g sat. fat), 129 mg chol., 547 mg sodium, 15 g carb., 3 g fiber, 3 g sugars, 44 g pro.