Beef Pot Roast with Yams

Beef Pot Roast with Yams



Ingredients:

bacon strips - 4, sliced into one-inch pieces
boneless beef chuck roast - 2 pounds
yams - 2 pounds, peeled and cut into one-inch cubes
prepared salsa - 16-ounce jar
chicken stock or water - 1 cup
sea salt - 1 Tbsp
freshly ground black pepper - 1 Tbsp


Preparation:

-In a large skillet over medium heat, add bacon and cook about half way.
-Season the roast with salt and pepper. Add the roast to the heated skillet with the bacon and brown, about 5 minutes. Turn the roast over and brown the other side, another 5 minutes. Remove skillet from heat.
-Use tongs to remove the roast from the skillet and transfer to crock pot. Add yams to the skillet and toss in bacon fat until they are coated.
-Transfer yams and bacon bits to the crock pot, lifting roast to set on top of the yams.
-Top the roast with salsa and stock (or water).
-Cook in crock pot on low for 9 hours or until roast is fork tender and easily pulls apart. (Cooking time will vary depending on the size of your roast and crock pot temperature.)
-Using a slotted spoon, transfer roast and yams to a serving platter or plates. Garnish with the reserved salsa.
NOTE: Yams will be very soft, I usually fork mash them prior to eating. If you prefer firmer yams, add them to the crock pot half way through the cook time.