Dark Beer and Bacon Braised Pot Roast

This is an easy to make pot roast recipe.
Make this fresh and delicious dish from
scratch now,then freeze it to savor later.

Ingredients:
1/4 pound bacon, cut into 1/2-inch pieces
2 (3-pound) bottom round roasts
1 teaspoon salt
1/2 teaspoon(s) fresh-ground pepper
1 large onion, cut into 1/4-inch-thick rounds
2 shallots, cut into 1/4-inch-thick rounds
1 can (28-ounce) plum tomatoes, drained and tomatoes halved
12 ounces stout beer
29 ounces beef broth

Directions
Make the pot roast:
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.
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.
If freezing, skip to Step 2. To serve roasts,
boil braising liquid over medium-high heat until it thickens
to a gravy consistency.
Serve, sliced, with gravy.