Preheat the oven to 325 degrees F.
Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat. Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well. To serve, spoon the polenta into wide entree bowls and spoon the pot roast, vegetables, and gravy on top.
Polenta:
Combine the water, 2 1/2 cups of the milk, the garlic, bay leaf, salt, and pepper in a large, heavy saucepan, and bring to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook uncovered, stirring often with a large wooden spoon, until smooth and creamy, 35 to 40 minutes, adding the additional 1/4 cup milk as needed if the mixture gets too thick. Add the butter and cheese and stir until melted. Remove from the heat and discard the bay leaf. Adjust the seasoning to taste and serve immediately. Yield: about 5 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1046.99 Kcal (4384 kJ)
Calories from fat	673.7 Kcal
		% Daily Value*
Total Fat	74.86g	115%
Cholesterol	217.12mg	72%
Sodium	932.88mg	39%
Potassium	1477.92mg	31%
Total Carbs	35.37g	12%
Sugars	10.47g	42%
Dietary Fiber	5.82g	23%
Protein	53.61g	107%
Vitamin C	24.5mg	41%
Vitamin A	1.3mg	45%
Iron	5.7mg	32%
Calcium	232.1mg	23%

Amount Per 100 g
Calories	132.79 Kcal (556 kJ)
Calories from fat	85.45 Kcal
		% Daily Value*
Total Fat	9.49g	115%
Cholesterol	27.54mg	72%
Sodium	118.32mg	39%
Potassium	187.45mg	31%
Total Carbs	4.49g	12%
Sugars	1.33g	42%
Dietary Fiber	0.74g	23%
Protein	6.8g	107%
Vitamin C	3.1mg	41%
Vitamin A	0.2mg	45%
Iron	0.7mg	32%
Calcium	29.4mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

26.4

Points
28

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

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