I may never make a pot roast any other way again.
It all started because I bought a 3 pound package of bacon and didn’t want my family to eat it all in one sitting. Restraint, folks, is not my teenagers’ strong point these days. So I cooked up half of the package for a breakfast and then had to figure out what to do with the remaining pound and a half. My husband asked for a roast beef and BAM! it hit me that I should add bacon. If some meat is good, more is better, right?
Well, it was love at first bite for the entire family. I made it twice in one week because we were so sad when the leftovers were gone. I will be making it often when my husband is in town from now on.
You may not think this roast falls into the healthy category, but it fits right in with the way I am eating this month. Sadly, there are no potatoes on my plate, but luckily Walmart had winter squash on sale for $.35/pound and I stocked up . My fridge is full of an odd assortment of apples, citrus and squash this year.
- 2 onions, cut in thick slices
- 2-3 pound boneless beef roast
- ½ pound bacon, chopped
- pepper to taste
- Put roast in a Dutch oven.
- Cover with onions and bacon.
- Sprinkle with pepper.
- Put on lid, bake at 300 degrees F until internal temperature reaches 150 degrees.
- Let sit on counter 20 minutes before slicing.