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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prepare this dish on the weekend when you have time to let it simmer and then reheat it for a quick midweek meal. Try it for the upcoming Jewish holidays Ingredients:
1 sprays cooking spray |
2 1/2 pound boneless bottom round rump, well trimmed |
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 medium red potatoes, uncooked scrubbed and quartered (about 1 3/4 pounds) |
1 pound baby carrots |
1 tbsp parsley, fresh, chopped (for garnish) |
Directions:
1. Place oven rack in lowest possible position; 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 pot 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 it 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.
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