Ww 9 Points Yankee Pot Roast Recipes
WW 9 POINTS - YANKEE POT ROAST
Make and share this Ww 9 Points - Yankee Pot Roast recipe from Food.com.
Provided by mariposa13
Categories Roast Beef
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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 : Calories 697.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 92.2, Sodium 2514.2, Carbohydrate 84.6, Fiber 9.8, Sugar 13.6, Protein 38.3
FANCY YANKEE POT ROAST
I found a version of this recipe on the web somewhere years ago. My husband wanted a roast with a brown sauce, not the normal tomato base. When I recently made this he loved it. I made some adjustments to it to suite my husbands picky...err... I mean discerning taste. This recipe is more like a base because there is so much you could do to make this your own. I bet this would be great in the crockpot as well!
Provided by Molidol
Categories One Dish Meal
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large cast iron dutch oven, over medium heat.
- Sauté onion until golden.
- Thoroughly dredge the beef in flour, covering all surfaces.
- Add to the pan and brown on all sides.
- Add the carrots, beef broth, wine, thyme, black pepper, and salt.
- Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours).
- When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies.
- Add cornstarch to water, stir until dissolved and add to broth stirring until thickened.
- Remove from heat.
- Enjoy.
Nutrition Facts : Calories 730.4, Fat 40.1, SaturatedFat 13.1, Cholesterol 145.7, Sodium 527.1, Carbohydrate 19.1, Fiber 1.3, Sugar 3.4, Protein 48.9
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