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Yankee Pot Roast Dinner

Source of Recipe

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List of Ingredients

2 1/2 pounds round rump roast, boneless
1/2 teaspoon black pepper
1/4 teaspoon salt
2 onions, sliced
1 3/4 cup water
1 packet onion soup mix
1 1/2 tablespoon balsamic vinegar, or red wine vinegar
1 teaspoon drid thyme
8 large potatoes, scrubbed, quartered
1 pound baby carrots
1 tablespoon parsley chopped, for garnish


Recipe

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 and cook 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 in a blender. Stir into gravy to thicken.

Transfer roast to a cutting board and slice against grain into 16 slices. Serve with vegetables and gravy. Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.

8 servings
9 points per serving