Irish Stout Pot Roast

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Chop the bacon into small pieces and cook until crispy, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Pat the chuck roast dry with paper towels and season generously with salt and pepper. Place the roast in the hot pot with the bacon fat and sear on all sides until deep brown, approximately 3-4 minutes per side.

Remove the roast from the pot and set aside. Add the diced onion to the remaining fat and cook, stirring occasionally, until softened and beginning to caramelize, about 5 minutes.

Pour in the two 12 oz cans of Irish stout, scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the roast to the pot and add the bay leaves and pickling spice.

Stir in the can of diced tomatoes with their juice and the crushed garlic cloves. Bring the liquid to a simmer, then reduce heat to low, cover, and braise for 90 minutes.

Add the cubed potatoes and diced carrots to the pot, stirring to distribute them evenly around the roast. Return the cover and continue braising for another 60-90 minutes, until the roast is fork-tender and the vegetables are cooked through.

Remove the roast from the pot and transfer to a cutting board to rest for 5 minutes. Discard the bay leaves and skim any excess fat from the braising liquid if desired.

Slice or shred the roast into serving pieces and arrange on a platter with the vegetables. Spoon the braising liquid and bacon pieces over the roast and vegetables, then serve immediately.