November 4, 2012

Yankee Pot Roast

From Weight Watchers Best Eats
Serves 8

--2.5 lbs boneless, bottom round roast (trimmed)
--1/2 teaspoon black pepper
--1/4 teaspoon salt
--2 large onions (sliced)
--1 3/4 cups water
--1 1/2 tablespoons red wine vinegar
--1 envelope dry onion soup mix
--1 teaspoon dried thyme
--1 3/4 pounds red potatoes (quartered)
--1 pound baby carrots

1.  Preheat oven to 350 degrees.
2.  Spray Dutch oven with nonstick spray and place over medium-high heat.
3.  Sprinkle the roast with pepper and salt; add to the Dutch oven.
4.  Add the onions.
5.  Cook turning the roast and stirring the onions occasionally, until the roast and the onions are browned.
6.  Add the water, vinegar, soup mix, and thyme; bring to a boil.
7.  Cover and bake for 1.5 hours.
8.  Place potatoes and carrots around the roast; cover and bake until the roast and vegetables are tender, about 2 hours.
9.  Transfer the beef to a cutting board and slice across the grain.
10.  Serve the sliced beef with the vegetables.

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