Beef Pot Roast with Bacon


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If you're a meat lover, you'll adore this recipe!

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Serving Size / Yield

6 servings


  • one 3-lb. beef brisket
  • 5 slices bacon, cut up
  • 2 Tbs. slivered almonds
  • 2 Tbs. cooking oil
  • 3/4 C. water
  • one 4-oz. can chopped green chilies
  • 2 Tbs. vinegar
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. dried thyme, crushed
  • 1/4 tsp. dried marjoram, crushed
  • 1/4 tsp. dried oregano, crushed
  • 1/8 tsp. ground cloves
  • 1/8 tsp. pepper
  • 4 lg. potatoes, peeled and cut into pieces

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Trim visible fat from brisket.  Cut small slits about 1 inch deep in top surface in meat and stud with raw bacon pieces and slivered almonds.  In a large Dutch oven, brown studded brisket on both sides in hot cooking oil.  Combine water, chopped chilies, vinegar, garlic, salt, cinnamon, thyme, marjoram, oregano, cloves, and pepper.  Pour chili mixture over meat. Cover and simmer for 1 hour and 45 minutes.  Add potatoes and, if needed, more water.  Cover; simmer 45 minutes more or until potatoes are tender.

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