Yankee Pot Roast Dinner
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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