Yankee Pot Roast Dinner
Source of Recipe
weight watchers
Recipe Introduction
8 servings (about 2 slices of meat, 1 c of vegetables and 1/4 c of gravy)
9 points each
List of Ingredients
1 serving cooking spray (5 one-second sprays per serving)
2 1/2 lbs lean beef round, well trimmed (use boneless bottom round rump roast)
1/2 tsp black pepper
1/4 tsp salt
2 lrg onions, sliced
1 3/4 c water
1 pkg onion soup mix
1 1/2 TBS balsamic vinegar, red wine vinegar
1 tsp dried thyme
8 lrg potatoes,red,scrubbed and quartered(about 1 3/4 lbs)
1 lbs baby carrots
1 TBS parsley, chooped (for garnish)Recipe
Preheat oven to 350*F. Coat a dutch oven with cooking spray. Heat over med-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 mins. Pour water into pot; stir in soup mix, vinegar and thyme and bring to a boil. Cover and cook 1 1/2 hrs. Place potatoes and carrots roast; cover and bake until roast and vegetables are tender, about 2 hrs 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.
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