INGREDIENTS
4
slices Bacon, cooked crisp
2
lbs Beef chuck pot roast, boneless
6
Carrots, cut into 1-1/2-inch pieces, medium
2 cloves
Garlic
1 9 ounce package
Green beans, frozen cut
1/2 16 ounce package
Onions, frozen small whole
1 14 ounce can
Beef broth, reduced-sodium
1/4 tsp
Black pepper, ground
1/2 tsp
Salt
2 tbsp
Tapioca, quick-cooking
2 tbsp
Cooking oil
1 cup
Burgundy wine