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Spicy Pot Roast with Bacon
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Spicy Pot Roast with Bacon

3 Hr(s)
30 Min(s) Prep
2 Hr(s) 30 Min(s) Cook
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.
What You Need
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10 servings
Original recipe yields 10 servings
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 carrot s, peeled, cut into 2-inch pieces
1/4 tsp. ground black pepper
1/2 cup chopped fresh cilantro
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Let's Make It
1
Heat oven to 325°F.
2
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.
3
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.
4
Bake 1-1/2 hours. Add yucca and carrots; sprinkle with pepper. Bake, covered, 45 min. to 1 hour or until roast is tender.
5
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.
Kitchen Tips
Tip 1
How to Make Gravy
Remove the cooked roast and vegetables from pan, reserving drippings in pan as directed; cover to keep warm. Add 1/4 cup water to 2 Tbsp. flour; stir until blended. Gradually stir into drippings. Bring to boil on medium heat; cook until thickened, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Serve over sliced roast and vegetables as directed.
Tip 2
Variation
Brown roast in Dutch oven as directed. Add tomato sauce, onions, yuca and carrots; cover. Simmer on low heat 2 to 2-1/2 hours or until roast is tender. Continue as directed.
Tip 3
Variation
Prepare using regular tomato sauce. Add 1 chopped seeded jalapeño pepper to browned roast in pan along with the tomato sauce, onions and garlic.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 380mg
17%
Total Carbohydrates 34g
12%
Dietary Fibers 3g
11%
Sugars 6g
12%
Protein 35g
70%
Vitamin A
130%
Vitamin C
20%
Calcium
4%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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