Yankee Pot Roast Dinner
10
Points®
Total time: 4 hr 5 min • Prep: 25 min • Cook: 3 hr 40 min • Serves: 8 • Difficulty: Easy
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
Black pepper
0.5 tsp
Table salt
0.25 tsp
Uncooked onion(s)
2 large
Water
1.75 cup(s)
Onion soup mix
1 packet(s)
Balsamic vinegar
1.5 Tbsp
Dried thyme
1 tsp
Uncooked red potato(es)
8 medium
Baby carrots
1 pound(s)
Fresh parsley
1 Tbsp
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.
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