Yankee Pot Roast

(originally made 9/2005)

I threw this in the crock pot yesterday morning, DH ate half at 1pm, most of the rest when he got hom at 3am and left me one serving! :) The house smelled so good. I browned the meat in a skillet, then the onions, then tossed everything else in the crockpot. Tim likes his roast falling apart, so I cooked it 8 hours on low.

Yankee Pot Roast

1 serving cooking spray
2 1/2 boneless bottom round rump roast, well trimmed
1/2 tsp black pepper
1/4 tsp table salt
2 large onions, 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)

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 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.

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.

Makes 8 servings, 9 points per serving.

Source: Weight Watchers

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