SPICY POT ROAST WITH SWEET POTATOES & CHICKPEAS

Spicy Pot Roast with Sweet Potatoes & Chickpeas image

Got a crowd coming for dinner? Impress them with a beautiful pot roast baked with a jumble of sweet potatoes, chickpeas and bacon.

Provided by My Food and Family

Categories Home

Time 3h32m

Yield Makes 12 servings.

Number Of Ingredients 9

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Ingredients

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 bone-in beef pot roast (4 lb.)
3 large cloves garlic
5 dried chipotle chile peppers (morita peppers), stemmed
1 can (15 oz.) beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 lb. sweet potatoes (about 6), cut into quarters
2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed, drained
1 green onion, chopped

Steps:

Heat oven to 350ºF.
Cook bacon in large skillet until crisp. Use slotted spoon to transfer bacon from skillet to paper towels to drain, reserving 2 Tbsp. drippings in skillet. Add remaining drippings to blender; set aside. Add meat and garlic to drippings in skillet; cook on medium heat 5 min. or until meat is browned on all sides, turning occasionally. Transfer meat to roasting pan. Transfer garlic to blender.
Add peppers to skillet; cook on medium heat 2 min. or until fragrant, turning occasionally. Add to blender with broth and dressing; blend until smooth. Pour over meat. Place potatoes, chickpeas and bacon around meat; cover.
Bake 2-1/2 to 3 hours or until meat is done (160º F) and tender. Skim fat from sauce before serving with meat. Sprinkle with onions just before serving.

Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g