Pot Roast Smothered In Bacon And Onions

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From food & wine

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Steps

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In large , enameled cast-iron casserole , melt 2 tbsp butter.

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Add bacon and cook over moderate-low heat , stirring occasionally , until most of the fat has rendered , about 10 minutes.

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Transfer bacon with slotted spoon to paper-towel lined plate.

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With a sharp knife , cut roast between the strings into four 1-inch thick slabs.

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Season meat with salt and pepper.

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Working in 2 batches , cook roast in casserole over moderate high heat , turning once , until browned , about 6 minute.

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Transfer to large plate.

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Lower heat to moderate for second batch if the butter starts to brown to quickly.

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Remove the strings and keep the steaks intact if possible.

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Preheat oven to 350f.

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Add onions , garlic , 1 / 4 cup water and 1 tsp salt to casserole.

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Cook over moderate high heat , stirring about 8 minute.

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Transfer half the onions to a plate.

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Stir the remaining 1 tbsp butter into the onions in the casserole.

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Nestle the steaks into the onions , overlapping them slightly if necessary.

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Add allspi.

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Ingredients

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unsalted butter, bacon, chuck roast, kosher salt, fresh ground black pepper, onions, garlic cloves, water, allspice berries, black peppercorns, crushed red pepper flakes, bay leaf, dry white wine, flat leaf parsley