Pot Roast Smothered in Bacon and Onions

Recipe by mariposa13
READY IN: 3hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large, enameled cast-iron casserole, melt 2 tbsp butter.
  • Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
  • Transfer bacon with slotted spoon to paper-towel lined plate.
  • With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
  • Season meat with salt and pepper.
  • Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
  • Transfer to large plate.
  • Lower heat to moderate for second batch if the butter starts to brown to quickly.
  • Remove the strings and keep the steaks intact if possible.
  • Preheat oven to 350*F.
  • Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
  • Cook over moderate high heat, stirring about 8 minute.
  • Transfer half the onions to a plate.
  • Stir the remaining 1 tbsp butter into the onions in the casserole.
  • Nestle the steaks into the onions (in the casserole), overlapping them slightly if necessary.
  • Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
  • Spread the remaining onions and bacon on top.
  • Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
  • Transfer casserole to oven and cook for 30 minute.
  • Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
  • Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
  • Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.
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