Photo of Old-Fashioned Jewish Pot Roast by WW

Old-Fashioned Jewish Pot Roast

Points® value
Total Time
3 hr 50 min
20 min
3 hr 30 min
Just like mom used to make! This traditional pot roast is perfect for your Passover seder or a cold winter day.


Uncooked lean beef round

40 oz, well trimmed (use boneless bottom round rump roast)

Black pepper

½ pinch(es)

Table salt

¼ tsp(s)


2 large, sliced


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)


  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.