Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.63 Kcal (1326 kJ) | ||
| Calories from fat | 63.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 87.89mg | 29% | |
| Sodium | 502.31mg | 21% | |
| Potassium | 1158.33mg | 25% | |
| Total Carbs | 26.8g | 9% | |
| Sugars | 5.96g | 24% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 34.4g | 69% | |
| Vitamin C | 14.1mg | 23% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.7mg | 26% | |
| Calcium | 78.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 80.27 Kcal (336 kJ) | ||
| Calories from fat | 16.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 11% | |
|---|---|---|---|
| Cholesterol | 22.28mg | 29% | |
| Sodium | 127.34mg | 21% | |
| Potassium | 293.65mg | 25% | |
| Total Carbs | 6.79g | 9% | |
| Sugars | 1.51g | 24% | |
| Dietary Fiber | 1.21g | 19% | |
| Protein | 8.72g | 69% | |
| Vitamin C | 3.6mg | 23% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1.2mg | 26% | |
| Calcium | 19.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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