Post by chief_cook2 on Sept 27, 2004 16:09:43 GMT -6
"Main Dish"(Weighthingychers)
~~Yankee Pot Roast Dinner~~(WW)
POINTS® value | 9
Servings | 8
Preparation Time | 20 min
Cooking Time | 220 min
Level of Difficulty | Moderate
main meals | Just like mom used to make! Make this dish on the
weekend (when you have more time to let it simmer to succulent
tenderness) and reheat it on a busy weeknight for a richly
satisfying meal. It's perfect for Rosh Hashanah.
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
2 1/2 pound lean beef round, well trimmed (use boneless bottom round
rump roast)
1/2 tsp black pepper
1/4 tsp table 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, chopped (for garnish)
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.
~~Yankee Pot Roast Dinner~~(WW)
POINTS® value | 9
Servings | 8
Preparation Time | 20 min
Cooking Time | 220 min
Level of Difficulty | Moderate
main meals | Just like mom used to make! Make this dish on the
weekend (when you have more time to let it simmer to succulent
tenderness) and reheat it on a busy weeknight for a richly
satisfying meal. It's perfect for Rosh Hashanah.
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
2 1/2 pound lean beef round, well trimmed (use boneless bottom round
rump roast)
1/2 tsp black pepper
1/4 tsp table 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, chopped (for garnish)
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.