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Photo of Yankee Pot Roast Dinner by WW

Yankee Pot Roast Dinner

8
Points®
Total Time
4 hr 5 min
Prep
25 min
Cook
3 hr 40 min
Serves
8
Difficulty
Moderate
Prepare this dish on the weekend when you have time to let it simmer. Reheat leftovers for a quick, satisfying meal.

Ingredients

Cooking spray

1 spray(s)

Uncooked lean beef bottom round roast

40 oz, well trimmed (use boneless bottom round rump roast)

Black pepper

½ tsp

Table salt

¼ tsp

Onion

2 large, sliced

Water

1¾ cup(s)

Onion soup mix

1 packet(s)

Balsamic vinegar

1½ Tbsp, or red wine vinegar

Dried thyme

1 tsp

Uncooked red potato

8 medium, scrubbed and quartered (about 1 3/4 pounds)

Baby carrots

1 pound(s)

Fresh parsley

1 Tbsp, fresh, chopped (for garnish)

Instructions

  1. 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.
  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 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.
  4. 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.

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