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[nverland]

Beef Roast with Bacon Chili Gravy
Prep Time: 15 min
Start to Finish Time: 12 hr 15 min
Serves: 8

4 slices bacon, cut into 1/2-inch pieces
3 lb. beef boneless chuck roast
1/2 teaspoon garlic pepper
2 medium carrots, coarsely chopped
1 can (4.5 oz) Old El Paso© chopped green chiles
3/4 cup beef broth
3/4 cup chili sauce
1 tablespoon Gold Medal© all purpose flour

1. Cook bacon in 12 inch nonstick skillet over medium heat, stirring occasionally, until brown and crisp;
remove from skillet with slotted spoon and drain on paper towels. Reserve bacon fat in skillet.
2. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with garlic pepper. Cook beef
in bacon fat in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
3. Spray 4 to 5 quart slow cooker with cooking spray. Place beef in cooker. Top with bacon and carrots.
Mix green chiles, broth, chili sauce and flour in small bowl; pour over mixture in cooker.
4. Cover and cook on low heat setting 10 to 12 hours.
5. Place beef on platter; remove netting or strings. Stir gravy in cooker; serve with beef.