Yankee Pot Roast

By Nicole S

Ingredients

• 1 bottom round roast (about 4 1/2 lbs.) trimmed
• 16 small yellow onions (about 1 3/4 pounds), peeled, divided
• 1 t. dried marjoram
• 1 can (13 3/4oz) beef broth
• 12 small red-skinned potatoes (about 1 1/2 pounds)
• 8 carrots, cut into 2 1/2 inch pieces
• 1/4 cup flour
• 1/3 cup cold water
• fresh herb springs for garnish

Preparation

Step 1

Preheat oven to 350. Spray a nonstick Dutch oven with cooking spray; heat over medium-high heat. Add roast, brown on all sides. Place roast on a plate. Reduce the heat to medium. Slice 4 onions crosswise and add to pot; saute until just brown. Add the marjoram and broth; bring to a boil. Return beef to pot. Cover and roast for 2 hours 30 minutes.

Transfer roast to a carving board; cover to keep warm. Bring pan juices to a boil over high heat. Add remaining onions, potatoes and carrots. Reduce heat to medium-low. Simmer, covered, until vegetables are tender, about 25 minutes.

Using a slotted spoon, place vegetables on serving platter; cover to keep warm. In a small bowl, whisk together flour and water. Skim off visible fat from pan juices; bring to a boil. Whisk in flour mixture until smooth. Reduce heat to low; simmer for 2 minutes.

Slice roast and place on platter with vegetables. Garnish with herb sprigs and serve with gravy.