SPICY POT ROAST WITH BACON

Spicy Pot Roast with Bacon image

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

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Ingredients

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 extra-lean boneless beef pot roast (2-1/2 lb.), trimmed
2 cans (8 oz. each) Mexican-style spicy tomato sauce
1 large onion, cut into 8 wedges
2 cloves garlic, minced
2 lb. yuca (cassava), peeled, cut into 3-inch pieces
6 carrots, peeled, cut into 2-inch pieces
1/4 tsp. ground black pepper
1/2 cup chopped fresh cilantro

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