Yankee Pot Roast
1/2 pound of thick cut bacon coarsely chopped
▢1 4-5 pound beef chuck roast
▢Coarse salt and ground pepper
▢1 yellow onion minced
▢3 sprigs of fresh rosemary or thyme
▢1/2 cup dry red wine
▢2 cups of beef broth
▢1 pound small potatoes halved
▢1/2 pound of carrots peeled and cut into 2-inch pieces
▢4 pieces celery stalks cut into large pieces
▢coarse salt and finely chopped parsley for garnish optional
Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is crisp. Transfer the bacon to paper towels to drain; set aside.
Season the beef generously with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides, about 5-6 minutes per side. Transfer beef to a plate; pour off all but 1 tablespoon of fat from the pot.
Reduce heat to medium and add the yellow onion; season with salt and pepper. Cook, stirring occasionally, until onion is lightly browned, 4-6 minutes.
Add wine to the pan and cook, stirring constantly, until the wine has reduced by half. Add the beef broth and rosemary or thyme.
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 and reserved bacon around the pot roast. Season the vegetables with salt and pepper. Cook until vegetables and beef are tender, about 1 hour more.
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. If the braising liquid is overly greasy you can put it into a fat separator before pouring it over the meat.
Garnish with parsley and coarse salt if desired.
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