New England Pot Roast

New England Pot Roast Dinner

Easy to make using this standard method or use your crock pot.

Serves 8
7 pts a serving

Ingredients

• 1 sprays cooking spray
• 2 & 1/2 pound lean beef round, well trimmed (use boneless bottom round roast)
• 1/2 tsp black pepper
• 1/4 tsp table salt
• 2 large onions, sliced
• 4 stalks celery cut into 4 inch pieces
  
• 1 & 3/4 cup water
• 1 packet onion soup mix(or use low sodium beef broth)
  
• 1 & 1/2 Tbsp balsamic vinegar, or red wine vinegar
• 1 tsp dried thyme
• 8 medium uncooked red potatoes, scrubbed and quartered (about 1 & 3/4 pounds)
• 1 pound baby carrots
• 1 Tbsp parsley, fresh, chopped (for garnish)

Instructions

• 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.
  
  
• 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 (broth) into pot; stir in soup mix, vinegar and thyme and bring to a boil.
  
  
• 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.
  
  
• 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.