צלי בקר

מצרכים

• 3.5 lb. beef chuck roast
• 2 tbsp. olive oil
• 6 slices applewood smoked bacon, diced
• 1.5 cups coarsely chopped yellow onion
• 8 cloves garlic, smashed
• 1 14.5 oz. can reduced sodium beef broth
• 2 tbsp. snipped fresh thyme
• 1 tbsp. snipped fresh rosemary
• 12 baby carrots
• 10 small red or yellow potatoes, quartered
• 1/2 tsp. salt
• 1/4 tsp. black pepper

אופן ההכנה

1. Rinse the roast and pat dry with a paper towel. Season the roast with salt & pepper. Place 24 briquettes arranged into a double wide ring under the oven wall. Add olive oil to the Camp Oven, once the oven is hot. Place the roast into the oven, once the oil begins to smoke. Brown the roast on all surfaces using a pair of tongs to position the roast. Transfer the browned roast to plate, cover and set aside.
2. Add the bacon to the oil remaining inside the oven and brown the bacon, stirring it occasionally. Transfer half of the browned bacon onto a paper toweled plate and set aside. Leave the other half of the browned bacon inside the oven.
3. Add the smashed garlic and diced onion into the oven. Cook for 5 minutes, stirring occasionally. Return the roast to the oven and add the beef broth; the liquid should come up the sides of the roast, but should not submerge the roast. Add the thyme and rosemary. Bring to a boil, place the lid onto the oven and remove the spent coals. Place 15 briquettes on the oven lid and 11 briquettes under the oven wall. Coals will need to be changed on the hour. Bake for 1 3/4 hours, then add the carrots & potatoes. Bake the pot roast for another 45 minutes, or until the veggies are tender. Sprinkle the roast the reserved bacon bits, before serving this dish.
4. Enjoy!!!
5. Webisode Index:
6. 0:00 Intro
7. 0:31 Opening
8. 1:09 The Pantry
9. 2:05 Browning the Roast
10. 4:40 Frying the Bacon
11. 5:54 Add the Garlic & Onions
12. 8:53 Return the Roast & Add the Broth
13. 9:34 Add Fresh Rosemary & Thyme
14. 10:17 Bring to Boil
15. 10:27 Cover & Bake
16. 10:56