Hearty Roast Beef Dinner for Cold November days

What’s heartier than a pot roast simmering in the oven while leaves dust off the trees and temperatures drop? Nothing, I’m sure.

This is one of my favourite fall/winter meals, and I prepared it this past Sunday. Here’s the recipe:

2.5 pounds boneless bottom round roast

1 tsp olive oil

1 tsp coarsely ground black pepper

1/2 tsp salt

2 large onions coarsely chopped

1.5 tbsp balsamic vinegar

1 packet Lipton’s Onion soup mix

1 tsp dried thyme

1.75 cups of water

Preheat the oven to 350 degrees. Place the olive oil, roast and onions in a Dutch oven, turning every few minutes to brown the roast evenly.  This should take about 6-8 minutes and the onions should be softened.  Add all other ingredients and bring to a boil.

Bake in the oven for 3.5 hours.  After this time, the meat should be so tender that it can be cut easily with a fork.  I like to serve this roast with mashed potatoes and loads of grilled vegetables. Before serving, drizzle the potatoes and sliced beef with the savoury oniony gravy that is left in the pan.  Yummy.