Yankee Pot Roast Dinner


Core Recipe
Servings | 8
Preparation Time | 25 min
Cooking Time | 220 min
Level of Difficulty | Moderate

main meals | Just like Mom used to make! Make this dish on the weekend (when you have more time to let it simmer to succulent tenderness) and reheat it for your Rosh Hashanah celebration.


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 large potato(es), red, scrubbed and quartered (about 1 3/4 lbs)
1 pound baby carrots
1 Tbsp parsley, fresh, chopped (for garnish)

Instructions


1. Preheat oven to 350ºF. Coat a Dutch oven (a large pot with a tight-fitting lid) with cooking spray. Heat over medium-high heat.
2. 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.
3. 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 pureed potato into gravy to thicken it.
4. 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.



-- Edited by Colette at 19:07, 2005-11-30