9

Yankee Pot Roast Dinner

Total Time
4 hr 5 min
Prep
25 min
Cook
3 hr 40 min
Serves
8
Difficulty
Moderate
Prepare this dish on the weekend when you have time to let it simmer. Reheat leftovers for a quick, satisfying meal.
Ingredients

cooking spray

1 spray(s)

uncooked lean beef round

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

black pepper

½ tsp

table salt

¼ tsp

uncooked onion(s)

2 large, sliced

water

1¾ cup(s)

onion soup mix

1 packet(s)

balsamic vinegar

1½ Tbsp, or red wine vinegar

dried thyme

1 tsp

uncooked red potato(es)

8 medium, scrubbed and quartered (about 1 3/4 pounds)

uncooked baby carrots

1 pound(s)

fresh parsley

1 Tbsp, fresh, chopped (for garnish)

Instructions

  1. Place oven rack in lowest possible position; 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 pot 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 it in a blender; stir pureed potato into gravy to thicken it.
  4. Transfer roast to a cutting board and slice against grain into 16 slices. Garnish with parsley and serve with vegetables and gravy. Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.

A happier, healthier you starts here