Sunday, October 17, 2010

Yankee Pot Roast Dinner

I made this recipe with a chuck roast instead of the bottom round roast.  The bottom round roast didn't look too good in the store, so again I improvised!  It was very good, and a nice reminder of my mom's pot roast dinner she would make every Sunday night.  Enjoy!

Recipe Courtesy of: 
Weight Watchers: BEST EATS


*2 pound boneless bottom round roast, trimmed
*1/2 teas black pepper
*1/4 teas salt
*2 large onions, sliced
*1 & 3/4 cups water
*1 & 1/2 Tbsp balsamic or red-wine vinegar
*1 envelope dry onion soup mix
*1 Tbsp finely chopped fresh type, or 1 teas dried thyme
*1 & 3/4 pounds red potatoes, quartered
*1 pound baby carrots


1.  Preheat oven to 350 degrees

2.  Spray a nonstick ovenproof Dutch oven with nonstick spary and place over medium-high heat.  Sprinkle the roast with the pepper and salt; add to the Dutch oven.  Add the onions.  Cook turning the roast and stirring the onions occasionally, until the roast and the onions are browned, about 8 minutes.  Add teh water, soup mix, vinegar, and thyme; bring to a boil.

3.  Cover and bake 1 1/2 hours.  Place potatoes and carrots around the roast; cover and bake until the roast and the vegetables are tender, about 2 hours longer.

4.  Transfer one of the poatoes to teh blender; add enough of the cooking liquid fromt he pot to make a puree.  Let the mixture cool about 5 minutes.  Puree the potato mixture and return it to the pot, stirring until blended.  Transfer the beef to a cutting board adn slice across the grain into 16 slices.  Serve the sliced beef, vegetables, and gravy, garnish with fresh thyme as a option.

Weight Watchers:  6 POINTS
Serving= 2 slices of beef, 1/2 cup potatoes, and 1/2 cup onions and carrots


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