Mamallama's Potroast

3 pounds chuck roast
1.5 cups sliced onion
4 cups carrots, cut up
6 T balsamic vinegar
.5 cup brown sugar
5 medium potatoes, cut up
brown gravy mix for 3 cups
water
meat tenderizer
optional seasonings:
thyme, garlic, rosemary

Sprinkle roast with tenderizer, piercing it
Sear in deep pan till browned on med hi heat. Reduce heat to simmer. Temporarily remove meat from pan.Add just enough water to cover bottom of pan and scrape up browned juices. Return meat to pan. Pour brown sugar and vinegar over top. (amounts given are estimated - I usually add enough vinegar to coat the roast, and enough brown sugar to do the same.) add seasonings and onions and fill pan with water as much as possible. Keep heat on low (3-4) to simmer, checking water level occasionally. After about 1 hour, add carrots. After another half hour, add potatoes. Cook till potatoes are done. Remove solids to serivng dishes and prepare gravy: use a little cold water in mix to start it dissolving, and then stir it into the hot juices till thickened. Serve!
If served among 6 people (that's 8 oz meat each before cooking!) it's about 575 calories each, if you have 1/6 of the meat, carrots, potatoes, and gravy.

Number of Servings: 6

Recipe submitted by SparkPeople user MAMALLAMA778386.