Ww 9 Points - Yankee Pot Roast - cooking recipe

Ingredients

cooking spray (5 one-second sprays per serving)
2 1/2 lbs boneless bottom round roast, well trimmed
1/2 teaspoon black pepper
1/4 teaspoon table salt
2 large onions, sliced
1 3/4 cups water
1 (8 ounce) packet onion soup mix
1 1/2 tablespoons balsamic vinegar or 1 1/2 tablespoons red wine vinegar
1 teaspoon dried thyme
8 large red potatoes, scrubbed and quartered (about 1 3/4 lbs)
1 lb baby carrots
1 tablespoon fresh parsley, chopped (for garnish)

Preparation

Preheat oven to 350\u00b0F.
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 into gravy to thicken.
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.