Blueberry pot roast?

Sometimes you come across a recipe and happen to have all (or most) of the ingredients in the fridge...so you say, what the heck?  And that's how we ended up eating blueberry roast last night!

Blueberry roast, mashed potatoes, ratatouille, and butternut squash

Blueberry Pot Roast

(adapted from Better Homes and Gardens Blueberry-Braised Brisket Sandwiches, July 2016, p. 111)

3 lb. chuck roast
1 Tbs. olive oil
2 slices of bacon, chopped
1/2 cup chopped onion
6 garlic cloves, minced
1 cup cider vinegar
2 cups fresh blueberries
1/4 cup brown sugar

Preheat oven to 325 degrees.  Season roast all over with salt and pepper.  In Dutch oven, heat oil over medium-high heat.  Add meat and brown on all sides.  Remove meat from pan.  Add bacon and cook until browned.  Add onion and cook 3 minutes.  Add garlic and cook 2 minutes more being careful not to burn the garlic.  Add vinegar, blueberries, brown sugar and 1/2 tsp. salt.  Bring to boil and stir to dissolve sugar.  Reduce heat and simmer blueberry sauce for 10 minutes.  Return meat to pan.  Cover and roast in preheated oven 2 1/2 to 3 hours until tender.
Remove meat from pan.  Skim fat off remaining liquid.  Pour the liquid over meat if desired.