Spicy Pot Roast with Bacon

• 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 extra-lean boneless beef pot roast (2-1/2 lb.), trimmed Safeway 1 lb For $4.99 thru 02/09
• 2 cans (8 oz. each) Mexican-style spicy tomato sauce
• 1 large onion, cut into 8 wedges
• 2 cloves garlic, minced
• 2 lb. yuca (cassava), peeled, cut into 3-inch pieces
• 6 carrots, peeled, cut into 2-inch pieces
• 1/4 tsp. ground black pepper
• 1/2 cup chopped fresh cilantro

1. Heat oven to 325F.
2. Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp.
3. Remove bacon from pan with slotted spoon; drain on paper towels.
4. Reserve for later use.
5. Discard all but 1 Tbsp.
6. drippings from pan.
7. Add roast to reserved drippings in pan; cook on medium-high heat 5 min.
8. on each side or until evenly browned.
9. Pour tomato sauce over roast.
10. Add onions and garlic; cover.
11. Bake 1-1/2 hours.
12. Add yucca and carrots; sprinkle with pepper.
13. Bake, covered, 45 min.
14. to 1 hour or until roast is tender.
15. Transfer roast and vegetables to platter, reserving drippings in pan.
16. Cut roast across the grain into thin slices.
17. Spoon pan drippings over roast and vegetables; sprinkle with cilantro and reserved bacon.

bacon, extralean, tomato sauce, onion, garlic, carrots, ground black pepper, fresh cilantro

Taken from www.kraftrecipes.com/recipes/spicy-pot-roast-bacon-175632.aspx (may not work)