Yankee Pot Roast
1-1/2 pounds beef round (cut into cubes)
1/2 teaspoon Black pepper
1/4 teaspoon Table salt
2 large onions, sliced
1-3/4 Cup Water
1 packet Onion Soup Mix
1-1/2 tablespoon. Balsamic Vinegar or red wine vinegar
1 teaspoon Dried thyme
8 medium uncooked red potatoes, scrubbed and quartered
1 pound baby carrots
1 tbs. Fresh chopped parsley
Place oven rack in lowest possible position and preheat to 350° F.
Coat a Dutch oven (large pot with a tight fitting lid) with olive oil and
heat over medium Heat.
Sprinkle roast with pepper and salt and place in the pot and scatter the
onions around the roast. Cook, turning the roast and stirring the onions
occasionally until the roast and onions are browned. (about 8 minutes)
Pour the water into the pot, stir in the soup mix, vinegar and thyme and
bring it to a boil. Cover the pot and bake in the over for about 1½ hours.
Place the potatoes and carrots around the roast, cover and bake until the
roast and vegetables are tender (about 2 hours more). Remove one potato from the pot and puree in a blender, then stir it into the gravy to thicken it…
Garnish it with the parsley if you don’t have the kind of kids that don’t
trust anything green.