Beer-Braised Pot Roast

¼ pound bacon, cut into ½-inch pieces

2 (3-pound) bottom round roasts

1 tsp salt

½ tsp fresh-ground pepper

1 large onion, cut into ¼-inch-thick rounds

2 shallots, cut into ¼-inch-thick rounds

1 can (28-ounce) plum tomatoes, drained and tomatoes halved

12 ounces stout beer

29 ounces low-sodium beef broth

Preparation:

Cook the bacon in a large Dutch oven until just crisp. Remove the cooked bacon, season roasts with salt and pepper, and sear the meat until brown on all sides. Remove the roasts and set aside. Add 1 tablespoon olive oil and cook the onions and shallots over medium-low heat until soft and lightly browned — about 10 minutes. Add the tomatoes and cook for 5 more minutes. Add the beer and broth and return the roasts and bacon to the pan. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until roasts are fork tender — about 2 hours. Remove the roasts from the pan. To serve roasts, boil braising liquid over medium-high heat until it thickens to a gravy consistency. (If serving only one roast, reserve half the liquid for the remaining roast.) Serve, sliced, with gravy. Serves: 12.