Savory Yankee Style Pot Roast
Experience the comforting flavors of classic Yankee pot roast with this delicious recipe. Perfectly braised boneless bottom round roast is combined with tender potatoes, succulent baby carrots, and a rich, savory gravy. This dish is not only satisfying but also Weight Watchers-friendly at just 9 Points per serving! Ideal for family gatherings or cozy dinners, this savory meal evokes the warmth of home-cooked meals and brings everyone to the table. Share the joy of good food with loved ones and enjoy the delightful aroma that fills your kitchen as it slowly cooks to perfection.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Cooking Spray
5 one-second sprays per serving (For coating the Dutch oven)
Boneless Bottom Round Roast
2 1/2 lbs (Well trimmed)
Black Pepper
1/2 teaspoon (For seasoning)
Table Salt
1/4 teaspoon (For seasoning)
Onions
2 large (Sliced)
Water
1 3/4 cups (For cooking)
Onion Soup Mix
1 packet (8 ounces) (For flavoring the broth)
Balsamic Vinegar or Red Wine Vinegar
1 1/2 tablespoons (For acidity)
Dried Thyme
1 teaspoon (For seasoning)
Red Potatoes
8 large (about 1 3/4 lbs) (Scrubbed and quartered)
Baby Carrots
1 lb (For cooking)
Fresh Parsley
1 tablespoon (Chopped, for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare a Dutch oven by coating it generously with cooking spray and heating it over medium-high heat.
3
Season the boneless bottom round roast with black pepper and table salt on all sides.
4
Carefully place the roast in the pot and scatter the sliced onions around it.
5
Sear the roast, turning it occasionally and stirring the onions to ensure even browning, for about 8 minutes until nicely browned.
6
Add 1 3/4 cups of water to the pot, then stir in the onion soup mix, balsamic vinegar, and dried thyme. Bring the mixture to a boil.
7
Once boiling, cover the pot with a tight-fitting lid and reduce the heat. Allow it to cook for 1.5 hours.
8
After 1.5 hours, add the quartered red potatoes and baby carrots around the roast. Cover the pot again and continue baking for approximately 2 hours, or until both the roast and vegetables are tender.
9
For a thicker gravy, remove one potato from the pot, transfer it to a blender, and puree until smooth. Stir this puree back into the gravy to enhance its consistency.
10
Carefully transfer the cooked roast to a cutting board and slice against the grain into 16 even slices.
11
Serve the sliced roast alongside the vegetables, and ladle a generous portion of gravy over the top. Garnish with freshly chopped parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in the Savory Yankee Style Pot Roast?
The recipe calls for a 2 1/2 lb well-trimmed boneless bottom round roast.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How many Weight Watchers points is a serving?
Each serving is approximately 9 Weight Watchers Points.
How do I thicken the gravy for this pot roast?
You can thicken the gravy by removing one cooked potato from the pot, pureeing it in a blender until smooth, and stirring it back into the liquid.
How long is the initial cooking time before adding vegetables?
The roast should cook covered in the oven for 1.5 hours before the potatoes and carrots are added.
What is the total cooking time once the vegetables are added?
After adding the vegetables, the pot roast should cook for an additional 2 hours, or until the roast and vegetables are tender.
What type of potatoes are best for this recipe?
The recipe recommends using 8 large red potatoes that have been scrubbed and quartered.
Which vinegar should I use for the broth?
You can use either balsamic vinegar or red wine vinegar.
How should I prepare the onions?
Use two large onions and slice them before searing them with the roast.
How many slices should the roast be cut into?
The roast should be sliced against the grain into 16 even slices.
What seasoning is used for the meat?
The roast is seasoned with 1/2 teaspoon of black pepper and 1/4 teaspoon of table salt.
How much water is needed for the braising liquid?
The recipe requires 1 3/4 cups of water.
What kind of carrots are used?
The recipe uses 1 lb of baby carrots.
Do I need oil to sear the roast?
No, the recipe uses 5 one-second sprays of cooking spray per serving to coat the Dutch oven.
What herbs are included in the recipe?
The recipe uses 1 teaspoon of dried thyme for cooking and 1 tablespoon of fresh chopped parsley for garnish.
How long should I sear the meat and onions?
Sear the roast and onions for about 8 minutes until nicely browned.
What provides the primary savory flavor for the broth?
A 1-packet (8-ounce) onion soup mix is used to flavor the broth.
Is this a one-pot meal?
Yes, the entire dish is prepared in a single Dutch oven.
Should the pot be covered during baking?
Yes, use a tight-fitting lid to cover the pot during the baking process.
Can I use red wine vinegar instead of balsamic?
Yes, the recipe allows for either balsamic vinegar or red wine vinegar.
What is the recommended garnish?
Freshly chopped parsley is recommended for a beautiful garnish.
How do I ensure the meat is tender?
Braising the roast slowly for a total of 3.5 hours ensures it becomes tender.
Is the roast seasoned on all sides?
Yes, the roast should be seasoned with salt and pepper on all sides before searing.
What should I do after the roast is finished cooking?
Transfer the roast to a cutting board and let it rest slightly before slicing against the grain.
How much dried thyme is used?
The recipe calls for 1 teaspoon of dried thyme.
What is the weight of the red potatoes used?
The 8 large red potatoes should weigh approximately 1 3/4 lbs.
Can this recipe be considered healthy?
Yes, it is tagged as healthy cooking and is Weight Watchers-friendly.
How should the onions be cooked?
The onions should be scattered around the roast and stirred occasionally while the meat sears.
What is the total amount of baby carrots?
The recipe uses 1 lb of baby carrots.
Why is the roast sliced against the grain?
Slicing against the grain breaks up the muscle fibers, making the meat easier to chew and more tender.