Spicy Pot Roast with Sweet Potatoes & Chickpeas

• 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1 bone-in beef pot roast (4 lb.)
• 3 large cloves garlic
• 5 dried chipotle chile peppers (morita peppers), stemmed
• 1 can (15 oz.) beef broth
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 lb. sweet potatoes (about 6), cut into quarters
• 2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed, drained
• 1 green onion, chopped

1. Heat oven to 350 degrees F.
2. Cook bacon in large skillet until crisp.
3. Use slotted spoon to transfer bacon from skillet to paper towels to drain, reserving 2 Tbsp.
4. drippings in skillet.
5. Add remaining drippings to blender; set aside.
6. Add meat and garlic to drippings in skillet; cook on medium heat 5 min.
7. or until meat is browned on all sides, turning occasionally.
8. Transfer meat to roasting pan.
9. Transfer garlic to blender.
10. Add peppers to skillet; cook on medium heat 2 min.
11. or until fragrant, turning occasionally.
12. Add to blender with broth and dressing; blend until smooth.
13. Pour over meat.
14. Place potatoes, chickpeas and bacon around meat; cover.
15. Bake 2-1/2 to 3 hours or until meat is done (160 degrees F) and tender.
16. Skim fat from sauce before serving with meat.
17. Sprinkle with onions just before serving.

bacon, garlic, chile peppers, beef broth, italian dressing, sweet potatoes, chickpeas, green onion

Taken from www.kraftrecipes.com/recipes/spicy-pot-roast-sweet-potatoes-chickpeas-114638.aspx (may not work)