Perfect for Sunday night-or any night you want to serve up an old-fashioned pot roast-this dish is made with bacon, spicy tomato sauce and veggies.
Provided by My Food and Family
Categories Home
Time 3h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Reserve for later use. Discard all but 1 Tbsp. drippings from pan.
- Add roast to reserved drippings in pan; cook on medium-high heat 5 min. on each side or until evenly browned. Pour tomato sauce over roast. Add onions and garlic; cover.
- Bake 1-1/2 hours. Add yucca and carrots; sprinkle with pepper. Bake, covered, 45 min. to 1 hour or until roast is tender.
- Transfer roast and vegetables to platter, reserving drippings in pan. Cut roast across the grain into thin slices. Spoon pan drippings over roast and vegetables; sprinkle with cilantro and reserved bacon.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 100 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
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