Yankee Pot Roast Dinner
- Total Time
Prepare this dish on the weekend when you have time to let it simmer. Reheat leftovers for a quick, satisfying meal.
cooking spray1 spray(s)
uncooked lean beef round40 oz, well trimmed (use boneless bottom round rump roast)
black pepper½ tsp
table salt¼ tsp
uncooked onion(s)2 large, sliced
water1 ¾ cup(s)
onion soup mix1 packet(s)
balsamic vinegar1 ½ Tbsp, or red wine vinegar
dried thyme1 tsp
uncooked red potato(es)8 medium, scrubbed and quartered (about 1 3/4 pounds)
uncooked baby carrots1 pound(s)
fresh parsley1 Tbsp, fresh, chopped (for garnish)
- 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.
- 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.
- 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.
- 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.