POINTS® Value: 9 Servings: 8 Preparation Time: 25 min Cooking Time: 220 min Level of Difficulty: Moderate Just like Mom used to make! Prepare this dish on the weekend (when you have more time to let it simmer to succulent tenderness) and reheat it for a hugely satisfying meal later in the week.

Ingredients

1	sprays cooking spray
2 1/2	pound beef roast, well trimmed (use boneless bottom round rump roast)
1/2	tsp black pepper
1/4	tsp salt
2	large onion(s), 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)

Directions

1. Preheat oven to 350ºF. Coat a Dutch oven (a large pot with a tight-fitting lid) with cooking spray. Heat over medium-high heat.
   
   
2. 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.
   
   
3. Cover 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 in a blender; stir pureed potato into gravy to thicken it.
   
   
4. 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.
   
   

Categories

Beef, Main Dish, American, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium High in selenium Very high in vitamin A High in vitamin B6 Very high in vitamin C