Yankee Pot Roast Dinner

By deedavis

Course: main meals
PointsPlus™ Value: 10
Servings: 8
Preparation Time: 25 min
Cooking Time: 220 min
Level of Difficulty: Moderate


Prepare this dish on the weekend when you have time to let it simmer. Reheat leftovers for a quick, satisfying meal.

Ingredients

• 1 spray(s) cooking spray
• 40 oz lean beef round, well trimmed (use boneless bottom round rump roast)
• 1/2 tsp black pepper
• 1/4 tsp table salt
• 2 large 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 potatoes, scrubbed and quartered (about 1 3/4 pounds)
• 1 pound(s) baby carrots
• 1 Tbsp parsley, fresh, chopped (for garnish)

Preparation

Step 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.


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.