Wild Mushroom Pot Roast with Bacon and Vegetables
Pot roast is made easy with Sonoma Gourmet Wild Mushroom Pasta Sauce! Simply pour the sauce over a beef chuck roast and cook at a low temperature until the meat is tender. Add some vegetables towards the end of the cooking process and you’ve got a one pot meal that’s comfort food at its finest. Serves: 6-8
½ POUND OF THICK CUT BACON, COARSELY CHOPPED
1 4-5 POUND BEEF CHUCK ROAST
1 JAR OF SONOMA GOURMET WILD MUSHROOM PASTA SAUCE
½ CUP DRY RED WINE
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1 POUND SMALL POTATOES, HALVED
1 POUND OF BABY CARROTS, PEELED (OR 1 POUND OF REGULAR SIZED CARROTS, PEELED, QUARTERED AND CUT INTO 3 INCH PIECES)
COARSE SALT AND FINELY CHOPPED PARSLEY FOR GARNISH (OPTIONAL)
1. 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.
2. Season the beef generously with salt and pepper, and add beef to the bacon fat in the pot. Increase heat to high and cook, turning with tongs, until browned on all sides, about 5-6 minutes per side.
3. Pour the wine into the pot and cook for 2-3 minutes.
4. Pour the jar of Wild Mushroom Pasta Sauce over the beef. Cover the pot, transfer to oven, and cook until beef is almost tender, about 3 hours.
5. Remove pot from oven and place potatoes, carrots, 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.
6. 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.
7. Garnish with parsley and coarse salt if desired and serve.