Old-Fashioned Jewish Pot Roast
0
Points®
Total time: 3 hr 50 min • Prep: 20 min • Cook: 3 hr 30 min • Serves: 8 • Difficulty: Easy
Just like mom used to make! This traditional pot roast is perfect for your Passover seder or a cold winter day.
Ingredients
Uncooked lean beef round
40 oz, well trimmed (use boneless bottom round rump roast)
Black pepper
½ pinch(es)
Table salt
¼ tsp(s)
Onion
2 large, sliced
Water
1¾ cup(s)
Onion soup mix
1 packet(s)
Balsamic vinegar
1½ tbsp(s), or red wine vinegar
Dried thyme
1 tsp(s)
Uncooked potato
8 large, red, scrubbed and quartered (about 1 3/4 lbs)
Baby carrots
1 pound(s)
Fresh parsley
1 tbsp(s), chopped (for garnish)
Instructions
1
Preheat oven to 350ºF. Coat a Dutch oven (a large pot with a tight fitting lid) with cooking spray. Heat over medium-high heat.
2
Sprinkle roast with pepper and salt. Place in pot and scatter onions around roast. Cook, turning roast and stirring onions occasionally, until roast and onions are browned, about 8 minutes. Pour water into pot; stir in soup mix, vinegar and thyme and bring to a boil.
3
Cover and and bake in oven for 1 1/2 hours. Place potatoes and carrots around roast; cover and bake until roast and vegetables are tender, about 2 hours more. Remove one potato from pot and puree in a blender. Stir into gravy to thicken.
4
Transfer roast to a cutting board and slice against grain into 16 slices. Serve with vegetables and gravy.
5
Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.
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