PENNSYLVANIA POT ROAST

By curly

Ingredients

• Vegetable cooking spray
• 1 (1.5 pound) eye of round roast
• ¾ cup beef broth
• ½ cup chopped onion
• ½ cup canned undrained crushed tomatoes
• ¼ cup diced carrots
• 1/4 cup diced celery
• 1/4 cup diced turnip
• 2 Tbsps chopped fresh parsley
• 1/4 tsp dried thyme
• 4 black peppercorns
• 1 bay leaf

Preparation

Step 1

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add roast, browning on all sides. Add broth and next 9 ingredients to pan; bring to boil. Cover, reduce heat, and simmer 3 hours or until tender.

Slice roast, and place on a serving platter; set aside and keep warm. Increase heat to medium, and cook broth mixture, uncovered, 10 minutes or until reduced to 1 2/3 cups. Discard peppercorns and bay leaf. Serve sauce with roast. Garnish with fresh parsley, if desired.