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