Pot Roast Smothered in Bacon and Onions
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Food & Wine
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1. Ingredients
- 3 tablespoons unsalted butter
- 1/2 pound thick-cut bacon, cut into 1/2-inch pieces
- 1 (2 1/2 pound) beef chuck roast, tied at 1-inch intervals
- Kosher salt and freshly ground pepper
- 3 pounds onions, very thinly sliced
- 12 large garlic cloves, chopped
- 1 1/4 cups water
- 20 whole allspice berries
- 10 black peppercorns
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 3 cups dry white wine
- 2 tablespoons minced flat-leaf parsley
Nutrition Info
Per Serving
- Calories: 937 kcal
- Carbohydrates: 26 g
- Dietary Fiber: 5 g
- Fat: 66 g
- Protein: 39 g
- Sugars: 15 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large, enameled cast-iron casserole, melt 2 tablespoons of the 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.
- 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. Transfer to a large plate. Lower the heat to moderate for the second batch if the butter begins to brown too quickly. Remove the strings, keeping the steaks intact, if possible.
- Preheat the oven to 350 degrees F. 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. 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. Add the 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 of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes.
- Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250 degrees F 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. Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley.
Yield: 6 servings
3. Still Hungry?
There seems to be a daunting amount of onions in this Portuguese-inspired dish, but with the bacon they cook down to a wonderful, smoky jam surrounding supertender beef. To drink with this saucy dish, serve a red from Portugal's Douro Valley. The area has always been known for its ports, but it's also producing more and more lush, darkly fruity red table wines from local grape varieties like Touriga Franca and Touriga Nacional. Two not-too-tannic choices are the 2001 Fonseca & Van Zeller Domini, full of blackberry flavor, and the 2003 Quinta do Vallado, which suggests cassis and chocolate.
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Most Helpful Reviews
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Marvoulous Experience
angel_nina95 - November 12, 2007 12:49:02 PM PSTI was going to have a thanks giving party and i needed some quick fixes because the day b4 thanks giving my family and I were just coming back from New York.So i tried it with the family to see how good it really was.They abosulety loved it! So i served at a little get together with a some friends.As a snack i served some pumpkin pie and the no-bake cookies.My friends were so impressed with the dishes they went crazy to get their hands on a recipe so i showed them this website and now they still cant get over it!Thanks so much for posting this recipe on this site!I loved it!
3 of 6 found this review helpful.
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try another
turbo911sweet - May 28, 2008 01:14:29 PM PSTan easier recipe that will turn out great every time is with a pork shoulder or beef, just use cheese and garlic italian salad dressing and marinade. dump it all in a crock pot for bout 8 hours. turns out amazing every time, and is great served over rice. its soooo tender.
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Too little flavor for too much work
Nestor - March 3, 2008 02:23:52 PM PSTThis recipe is definitely not quick!
It can however be improved in time if you use a slow cooker instead of all the manual process they've put in here.
Also, you may have to adjust the spices to give it a little more kick, unless you're English and are turned on by bland meats.
Not a bad recipe, just not what it was labeled to be nor what some with a more exciting palate will want to have regularly.Was this review helpful to you? Yes - No Report Abuse
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A bit bland
mbkatavolos - November 18, 2007 03:59:46 PM PSTThis recipe sounded so good for a cold autum night. I prepared exactly as written but I found it bland. I think maybe red wine instead of white..? A lot of time for a boring dish.
3 of 7 found this review helpful.
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fat
ginger1 - May 28, 2008 06:46:34 AM PSTAll of you fat calories in one meal. Maybe cut out the bacon.
0 of 1 found this review helpful.
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