Yankee Doodle Dandy in-deed!

This pot roast is super!  I botched it, but Andy saved the day (with true culinary skills ;)  ).  And it's only 6 points!  Enjoy!

Yankee Pot Roast

2 1/2 pounds boneless bottom round roast, trimmed (known at our house as "butt roast" or "ass 
     roast")
1/4 tsp pepper
1/4 tsp salt
2 large onions, chopped
1 3/4 cup water
1 1/2 tablespoon balsamic vinegar
1 1oz envelop dry onion soup mix
1 tablespoon thyme
1 3/4 pound red taters, quartered
1 pound baby carrots

1.  Preheat over to 350.
2.  Spray large non-stick pan with spray.  Sprinkle roast with salt and pepper and place in pan.  Add onions.  Cook, turning roast, for about 10 minutes to seal in juices and tenderize onions.
3.  Cover and bake in a large dish for 1 1/2 hours.  Add taters and carrots around roast, return cover and bake about 2 hours longer.
4.  Remove one tater and mash in a bowl with about 1/4 cup of liquid form pot to make a gravy-like base.  Slice beef into 16, or so, servings.  Serve meat, veggies and gravy.

Makes 6 delicious servings (even our "non-meat eaters" enjoyed it!)