1 TBSP olive oil.
8 - 10 cloves garlic, peeled, halved
2 cups apple cider
1 TBSP beef stock concentrate or bouillon granules
¼ tsp black pepper
1 tsp dried rosemary leaves
1 tsp powdered mustard
Sauté the bacon in the bottom of a cast iron Dutch oven. When done and still soft, remove the bacon and set it aside. Add 1 or 2 TBSP olive oil. Keep the Dutch oven hot.
Season the pot roast on all sides with salt and pepper. Sear all sides. Add the garlic cloves to cook in and flavor the oil while the roast is searing.
While it is searing, combine: cider, beef bouillon, pepper, rosemary, mustard.
When the garlic is beginning to be browned, remove from the oil and set aside. This happens for me before the roast is completely seared.
Pre-heat oven to 350 degrees.
If you’re watching your fat content, pour off the bacon grease/oil mixture. When the roast is well browned on all sides, add the broth mixture. Bring it back to a boil and add the garlic and bacon that had been set aside earlier. When the broth is boiling again, cover the Dutch oven, and load it into the preheated oven for 70 minutes. I reach in with a spoon two or three times to ladle the liquid over the roast.
While the pot roast is simmering in the oven, prepare the veggies:
5 modest size potatoes, quartered lengthwise.
1 large yellow onion, in similar size large chunks
½ pound of small baby carrots, or five or six fresh carrots washed and cut into pieces.
1 parsnip, scrubbed, cut into pieces (optional)
Season all the veggies with salt and fresh ground pepper.
When the 70 minute timer goes off, add the veggies, and load it back into the oven, this time at 300 degrees, for another 40 minutes.
When you’re satisfied that the meat is done enough (I use a meat thermometer, looking for at least 155: it will cook a little more after removing it), pull the whole pot out of the oven. Pour the juices off into a frypan and make gravy out of them, but keep them separate from your wife’s portion of the meal. Serve while it’s hot.
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