Yankee Pot Roast Dinner!

Weight Watcher's has done it again! A simply lovely pot roast dinner with fewer calories but lots of flavour! Well Done!

Yankee Pot Roast Dinner

NI: 300 cal, 8g fat, 4g fiber
Serves 8

Ingredients:

2 1/2 pounds boneless bottom round roast, trimmed
1/2 tsp black pepper
1/4 tsp salt
2 large onions, sliced
1 3/4 cups water
1 1/2 tbsp balsamic or red-wine vinegar
1 (1 oz) envelope dry onion soup mix
1 tbsp finely chopped fresh thyme or 1 tsp dried thyme
1 3/4 pounds red potatoes, quartered
1 pound baby carrots
Fresh thyme sprigs for garnish optional

Directions:

Preheat oven to 350 degrees F

Spray a nonstick ovenproof Dutch oven with nonstick spray and place over medium-high heat. Sprinkle the roast with the pepper and salt; add to the Dutch oven. Add the onions. Cook, turning the roast and stirring the onions occasionally, until the roast and the onions are browned, about 8 minutes. Add the water, vinegar, soup mix, and thyme; bring to a boil.

Cover and bake 1 1/2 hours. Place potatoes and carrots around the roast; cover and bake until the roast and vegetables are tender, about 2 hours longer.

Transfer one of the potatoes to the blender; add enough of the cooking liquid from the pot to make a puree. Let the mixture cool about 5 minutes. Puree the potato mixture and return it to the pot, stirring until blended. transfer the beef to a cutting board and slice across the grain into 16 slices. serve the sliced beef, vegetables, and gravy, garnished with the thyme, if using.