Pot roast is a classic dish that never goes out of style, and this version with bacon is always a huge hit.
It’s winter. And here in California it’s been raining non stop. While we most definitely need the rain to combat the drought, it’s made my three very energetic children a little stir crazy. Instead of dwelling on the negatives of being cooped up inside while the kids run in circles to burn off energy, I think about the positives of cold weather – like hearty comfort food. I mean, if you’re going to spend the day inside you might as well have something delicious in the oven right? This Yankee pot roast is a family favorite made even better by the addition of bacon. Throw some vegetables and potatoes in the pot and you’ve got a complete meal!
How do you make Yankee Pot Roast?
This recipe is quite simple – the beef gets browned (in bacon fat!) and then baked to perfection for hours in a low temperature oven. I prefer to use a chuck roast for this recipe, but any well marbled beef roast will do the trick. I went with baby carrots, turnips, celery and potatoes for my vegetables, but other root vegetables would also work. The beauty of a recipe like this Yankee pot roast is that you can even make it a day in advance; the meat will only get better as it sits in the braising liquid.
Aside from the amazingly complex flavor of the tender meat and vegetables, my other favorite part about this recipe is that it makes enough meat for two nights. I take my leftover pot roast and turn it into a delicious and hearty soup. Stay tuned for my beef noodle soup recipe coming your way soon! Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
More comfort food recipes
Chicken Alfredo Stuffed Shells Stuffed Pepper Soup Cheeseburger Pasta Beef Noodle Casserole Chicken Parmesan Pasta
