Yankee Pot Roast Dinner

Prep Time
25 min
Cook Time
220 min
Recipe Details
  • 1 spray(s) cooking spray
  • 40 oz uncooked lean beef round, well trimmed (use boneless bottom round rump roast)
  • 1/2 tsp black pepper
  • 1/4 tsp table salt
  • 2 large uncooked onion(s), sliced
  • 1 3/4 cup(s) water
  • 1 packet(s) onion soup mix
  • 1 1/2 Tbsp balsamic vinegar, or red wine vinegar
  • 1 tsp dried thyme
  • 8 medium uncooked red potato(es), scrubbed and quartered (about 1 3/4 pounds)
  • 1 pound(s) uncooked baby carrots
  • 1 Tbsp fresh parsley, fresh, chopped (for garnish)
  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.

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