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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 299.5
  • Total Fat: 5.7 g
  • Cholesterol: 80.8 mg
  • Sodium: 260.3 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 35.2 g

View full nutritional breakdown of Yankee Pot Roast Dinner calories by ingredient
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Yankee Pot Roast Dinner

Submitted by: BELLATROTTA
Yankee Pot Roast Dinner

Introduction

7 Points. Prepare this dish on the weekend when you have time to let it simmer. Reheat leftovers for a quick, satisfying meal. 7 Points. Prepare this dish on the weekend when you have time to let it simmer. Reheat leftovers for a quick, satisfying meal.
Number of Servings: 8

Ingredients

    1 sprays cooking spray
    2 1/2 pound 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 water
    1 packet onion soup mix
    1 1/2 Tbsp balsamic vinegar, or red wine vinegar
    1 tsp dried thyme
    8 medium uncooked red potato(es), scrubbed and quartered (about 1 3/4 pounds)
    1 pound baby carrots
    1 Tbsp parsley, fresh, chopped (for garnish)

Directions

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.


Number of Servings: 8

Recipe submitted by SparkPeople user BELLATROTTA.






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